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Ingredients
Method
- 2 x lamb rump, boned and butterflied
- Half a bunch each of parsley, mint and oregano
- 1 garlic clove
- 1 green chilli, deseeded
- 4 tsp capers
- 250ml olive oil
- 200g green olives, chopped Couscous, to serve
- Blend the herbs, garlic, chilli, capers and 150ml of olive oil in a food processor. Pour ⅔ of the salsa over the lamb, then cover and marinate for 24 hours in the fridge. Reserve the rest of the salsa.
- When ready, cook the lamb on the barbecue for 4 mins on each side, until browned but pink in the middle. Leave to rest for 20 mins, then transfer to plates, and drizzle with the remaining salsa verde. Serve with couscous.
30 mins
4 serving
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