Try serving lamb with a salsa verde instead of gravy, as it cuts through the richness of the meat. It’s one you can roll out at any time of year.
Ingredients
- 1.2 kg boneless leg of lamb, at room
- temperature
- 1.5 kg potatoes, peeled and cut into
- halves or quarters
- 1 unwaxed lemon, zested then cut
- into 6 wedges
- 1 tbsp rapeseed oil
- For the salsa verde:
- 25 g bunch mint
- 50 g bunch parsley
- 30 g tin anchovies in olive oil
- 2 tbsp capers
- 2 garlic cloves, peeled, halved
- and any green centre removed
- 1 tbsp Dijon mustard
- 5 tbsp olive oil
Instructions
- Heat the oven to 200°C. Put the ingredients for the salsa verde, including the oil from the tin of anchovies, in a food processor. Whizz until smooth.
- Open the lamb out on a board, skin side down. Slice through any chunkier parts to make a connected flat piece of meat. Spread over half the salsa verde. Roll up the meat and tie at intervals with kitchen string. Put in a roomy roasting tin, season with salt and roast for 20 min. Reduce the heat to 170°C Fan/Gas 5; cook for a further 10 min.
- Put the potatoes in a pan of cold water; boil for 15 min. Drain, then toss in the pan.
- Arrange the potatoes around the lamb and add the lemon zest, tossing to coat in the cooking juices. Add the lemon wedges to the pan. Drizzle over the rapeseed oil, season and cook for 30 min.
- Remove the lamb from the tin and cover with foil to rest. Increase the oven to 200°C Fan/Gas 7, toss the potatoes and return to the oven for 20 min until crispy.
- Serve the lamb with the remaining salsa verde and the potatoes on the side.
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Featured Image: W&H
