BBQ’D Lamb Leg, With Grilled Grape Salsa and Golden Sourdough Ajo Blanco Style Sauce

Ingredients 

• 1 (approx 1.2kg) Peter Timbs Butterflied Lamb Leg
• 1 tbsp celery salt
• 1 sprig rosemary
• 1 tbsp olive oil (Plus extra to serve)
• 500 grams of red grapes
• 5 Radishes (chopped)
• 1 Bunch of chives (sliced)
• 1 Lemon (juices of the lemon)
• 1 sprig of mint leaves
• 75 grams of sourdough bread (crusts removed)
• 80ml of extra virgin olive oil
• 3 cloves of garlic
• 70 grams of toasted flaked almonds
• 2 tbsp of Sherry Vinegar

Method

1. Remove Plastic from lamb and spread out on a tray. Scatter over Celery Salt, Rosemary, and some cracked pepper, then rub all over to coat. Drizzle lamb with oil and stand for 1 hour to come to room temperature.
2. Meanwhile, to make the Ajo Blanco, place bread in a blender with 2/3 cup (approx. 160ml) water and stand for 5 minutes to soften. Heat oil in a frypan over medium-high heat. Add Garlic and Almonds and cook for 2-3 minutes or until aromatic and turning golden. Reserve some of the almonds to serve, then transfer the remaining mixture and oil to the blender along with vinegar and 2 ice cubes, and whiz until smooth. Season to taste and chill.
3. Preheat BBQ over high heat. Add grapes and lamb, fat side down, cover and cook for 10 minutes without touching, or until fat is rendering to a golden brown, and blood is showing on the surface of the meat. Turn both lamb and grapes and cook covered for a further 8-10 minutes or until the meat has medium resistance when pressed at the centre, and the grapes are charred. Set aside on a tray and rest for at least 10 minutes.
4. Halve the grapes and combine with radish, chives and juice. Season with salt and pepper.

5. To serve, spoon Ajo Blance onto a plater. Thinly slice lamb and arrange over the top, then spoon grape mixture and scatter with reserved almonds and mint leaves.