Ingredients Jump to Instructions ↓

  1. 1/2 leg of lamb , about 2 cloves garlic , roughly chopped

  2. 10 tinned anchovies , chopped

  3. 3 sprigs rosemary , cut into small pieces

  4. 1 pinches black pepper

  5. 2 large potatoes , peeled, chopped into chunks and blanched for roasting

  6. 1 carrots , peeled and quartered

  7. 1 parsnips , peeled and quartered

  8. 1 leeks , trimmed and quartered

  9. 1 dashes of olive oil

  10. 1/2 bunches parsley

  11. 1/2 bunches mint

  12. 1/2 bunches dill

  13. 1/2 bunches chives

  14. 1 tbsp capers

  15. 1 tbsp anchovy fillets , finely chopped

  16. 1 clove garlic , minced

  17. 200 ml olive oil

  18. 1 tbsp red wine vinegar

  19. 1 tsp Dijon mustard

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C/gas 6. Take the leg of lamb and make incisions with a sharp knife.

  2. Stuff the incisions with the garlic, anchovy fillets and rosemary.3. Place the potatoes, carrot, parsnip and leek in a large roasting tin and drizzle with a small amount of olive oil.

  3. Season the lamb with salt and freshly ground pepper and place on top of the vegetables. Roast in the oven for around 30 minutes - when the lamb is pierced, the juices should run a faint pink.5. Meanwhile, make the salsa verde. Place the parsley, mint, dill, chives, capers, anchovies and garlic in a food processor.

  4. Pulse blend until roughly combined. Gradually pour in the olive oil, blending as you do so. Add the mustard and red wine vinegar and give another whiz.

  5. Remove the vegetables from the roasting tray and continue to cook the lamb if it needs more time.. If it doesn't need any more cooking, then remove the lamb and leave to rest.

  6. Place the partially-cooked potatoes in a different tray and continue to roast for around 20 minutes, until crisp and golden.

  7. Serve slices of lamb with the vegetables and drizzle salsa verde around the dish.


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