Roast lamb with salsa verde recipe

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Butterflied and boned is the fastest and easiest way to roast a joint of lamb and if you aren’t great at carving, you'll love the fact that this roast just requires slicing.

If you would prefer a classic mint sauce to the salsa verde, it’s also so simple to make. Whisk together 25g (0.1oz) chopped mint, 1 teaspoon of caster sugar, 1 tablespoon of hot water and 2 tablespoons of white wine vinegar, and leave to stand for 20 minutes for the flavours to infuse.

Ingredients

For the lamb

3 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, finely sliced
2 tbsp finely chopped rosemary leaves
1.5 kg boned and butterflied leg of lamb
1 pinch sea salt and freshly ground black pepper

3 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, finely sliced
2 tbsp finely chopped rosemary leaves
3.3 lbs boned and butterflied leg of lamb
1 pinch sea salt and freshly ground black pepper

3 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, finely sliced
2 tbsp finely chopped rosemary leaves
3.3 lbs boned and butterflied leg of lamb
1 pinch sea salt and freshly ground black pepper

For the salsa verde

1 tbsp white wine vinegar
4 basil sprigs, chopped
2 flat-leaf parsley sprigs, chopped
2 garlic cloves, crushed
2 anchovy fillets, chopped
2 tbsp capers
200 ml extra virgin olive oil

1 tbsp white wine vinegar
4 basil sprigs, chopped
2 flat-leaf parsley sprigs, chopped
2 garlic cloves, crushed
2 anchovy fillets, chopped
2 tbsp capers
7 fl oz extra virgin olive oil

1 tbsp white wine vinegar
4 basil sprigs, chopped
2 flat-leaf parsley sprigs, chopped
2 garlic cloves, crushed
2 anchovy fillets, chopped
2 tbsp capers
0.8 cup extra virgin olive oil

Details

Cuisine: British
Recipe Type: Lamb
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 40 mins
Serves: 8

Step-by-step

Preheat the oven to 220°C/430°F/gas mark 7.
For the marinade, add the olive oil, red wine vinegar, garlic and rosemary to a small bowl, season with salt and pepper and mix together well.
Place the lamb, skin-side up, in a roasting tin and pour over the marinade. Using clean hands, rub the marinade into the lamb and leave it to sit for 30 minutes. This allows the flavours to be absorbed into the lamb and also gives the meat time to come to room temperature before roasting.
When the 30 minutes is up, place the marinated lamb in the oven and roast for 40 minutes.
While the lamb is roasting, add all the ingredients for the salsa verde to a bowl and mix together well.
Remove the roasted lamb from the oven, cover with a loose tent of foil and leave to rest for 15 minutes.
Thinly slice the roasted lamb onto a warmed platter and spoon the salsa verde down the centre of the lamb. Serve.

This recipe is from Clodagh's Suppers: Suppers to celebrate the seasons by Clodagh McKenna. Published by Kyle Books, £20. Photography by Dora Kazmierak.

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