Roast Leg of Lamb with Salsa Verde

Ingredients for Roast Leg of Lamb with Salsa Verde

• 240ml extra-virgin olive oil

• 120ml fresh lemon juice

• 1/2 cup chopped fresh Italian parsley

• 1/3 cup finely chopped spring onions

• 1/4 cup chopped fresh mint

• 1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped

• 1 tablespoon grated lemon peel

• 1/2 teaspoons dried crushed red pepper

• 1 teaspoon salt

• 1/2 teaspoons ground black pepper

• 1 2.5kg boneless leg of lamb, butterflied, trimmed

• 1 tablespoon minced garlic

How to make Roast Leg of Lamb with Salsa Verde

Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 60ml salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)

Preheat oven to 232°C. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 49°C for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.