Roast leg of lamb with salsa verde recipe

  • Serves 6
  • 10 mins to prepare and 1 hr 45 mins to cook
  • 543 calories / serving
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Whole roast leg of lamb HERO

Preheat the oven to gas 7, 220ºC, fan 200ºC.

Put the lamb in a roasting tin in which it fits comfortably. Mix the 2 tbsp lemon juice and zest of 1 lemon with half the garlic and rub it over the lamb skin. Season well.

Put in the oven for 20 minutes then turn the heat down to gas 4, 180ºC, fan 160ºC and roast for 1 hour 10 minutes. Take out of the oven and allow to rest for 20 minutes, covered tightly with foil and a tea towel.

To make the salsa verde, whizz the shallot, mint, parsley, capers and anchovy together in a food processor. Add the remaining lemon zest and juice and garlic plus enough olive oil to make a spoonable dressing. Stir in the mustard.

Serve with the lamb, spooning some over each portion as you carve, with some roast baby new potatoes on the side.

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  • Ingredients

  • 2kg (4lb) leg of lamb
  • 2 lemons, zested and juiced
  • 4 garlic cloves, crushed
  • For the minty salsa verde

  • 1 shallot or ΒΌ onion, finely chopped
  • 1 x 30g pack fresh mint
  • 1 x 30g pack flat-leaf parsley
  • 2tbsp capers
  • For the minty salsa verde

  • 3 anchovy fillets
  • olive oil
  • 2tsp Dijon mustard
  • roast baby new potatoes, to serve
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  • Calories
    543
    27%
  • Sugar
    0.6g
    <1%
  • Fat
    30.5g
    44%
  • Saturates
    13.2g
    66%
  • Salt
    1.3g
    22%
of an adult's Reference Intake daily amount.
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