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Chargrilled leg of lamb

Published on September 13, 2018
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James Talbot-Imber, head chef at Bustopher Jones in Truro, shares his chargrilled leg of lamb with homemade labneh and mint pesto recipe

Serves 6

You will need

Leg of lamb 1kg, boneless
Yoghurt 350g
Extra virgin olive oil 1 tbsp
Fresh lemon juice 1 tbsp
Salt 1½ tsp

Lamb marinade

Basil 35g
Mint 35g
Rosemary 35g
Vegetable oil 100ml
Garlic 2 cloves, peeled

Mint pesto

Garlic 1 clove, peeled
Mint 50g
Toasted pine nuts 50g
Paremsan 50g
Extra virgin olive oil 3 tbsp
Sea salt a pinch
Lemon juice a squeeze

  1. For the labneh: mix all of the ingredients together then place the mix in a muslin cloth, inside a sieve, over a bowl. Place the bowl in the fridge and leave for 48 hours (minimum).
  2. For the lamb marinade: blitz all of the ingredients together, then rub the marinade onto the leg of lamb and place in the fridge for 48 hours.
  3. Preheat the oven to 170°c / gas 3. Roast the marinated lamb on a tray for 1 hour.
  4. Remove the labneh from the muslin and roll the now solid curd into balls.
  5. For the pesto: blitz all of the ingredients together until smooth.
  6. Rest the lamb for 30 minutes, then slice and serve with the labneh and pesto.

Chef’s tip: ‘Roll the labneh balls in sumac and ground hazelnut for extra flavour,’ says James

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'The rich consistency of kale with the sweetness of pumpkin completes the dish without overshadowing the delicious cut of lamb,' says Michael.