Roast Leg of Lamb with Salsa Verde

20th January 2019

Roast Leg of Lamb with Salsa Verde

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Today’s Sunday feast was inspired by a Jamie Oliver video that popped up out of the blue, in my Facebook feed this morning. Roast Leg of Lamb with Salsa Verde is an absolutely delicious way of serving up this fantastic cut of meat.

Leg of Lamb
Leg of Lamb about to go in the oven

Slam in the lamb

This is a perfect recipe for those Sundays where you have a whole tribe to cook for, with a bit of preparation all the work can be done in advance and it just needs slamming in the oven for a few hours. Unlike the way that this is cooked in the Jamie Oliver video, I prefer to select a lower heat – around 150C and cook it for around 4 hours.

Roast Lamb - In Oven
Roast Lamb – In Oven

Beautiful Unctious-ness!!!

For me, the extra cooking time results in a leg of lamb where all the fat has rendered right down, and the meat literally falls off the bone and melts in the mouth.

A match made in heaven…

The combination of slow cooked lamb along with fresh Rosemary & Garlic are a tried and tested flavour combination, and something I just never tire of putting together. This recipe studs the joint with little flavour bombs of Garlic, Rosemary and the added extra ingredient….Anchovies – I promise you, it’s amazing!

Salsa Verde?….What’s that?

Salsa Verde is an Italian dressing that is made from Gherkins, Capers, Anchovy, Lemon, Fresh Mint & Parsley, along with great quality Olive Oil and Mustard. It adds a real freshness and zing to this meal and really cuts through the fatty element of the Lamb. Something a bit different….Try it!

Reasons you will love this dish

  • You can’t go wrong with this dish, timings are just a guide and if the lamb is left a little longer in the oven it really won’t matter
  • The smell of this cooking in your oven is simply out of this World!
  • The combination of Garlic, Rosemary, Anchovies and Lamb….say no more!
  • Salsa Verde adds an additional dimension to the dish and looks and tastes so much better than mint sauce from a jar!
  • The crispy skin on the outside of the joint is absolutely divine!
  • The gravy that this recipe makes means there is plenty left for seconds or to dip leftover roasties in the next day!
  • A dish for the whole family! Kids will love it

Tell me how to make this then!

  1. Start of by prepping the lamb, cut some deep slits into the thicker parts of the joint, stuff each of these slits with a slice of garlic, small sprig of Rosemary and half a fillet of Anchovy
  2. Chop up 2 large Red Onions, celery stock and a couple of carrots and line the bottom of your oven tray with them.
  3. Season the joint really well with a good quality salt (I use Maldon) and plenty of ground black pepper. Place on top of the vegetables in the oven tray. Get it into the oven uncovered for about 30 mins at 200C – after this time reduce to 150C and cook for another 3 1/2 hours
  4. Meanwhile make your Salsa Verde -finely dice a Gherkin, chop up some capers and a couple of Anchovy fillets. Mix in a bowl with Dijon Mustard, Lemon Juice, Fresh Parsley and Mint, Salt & Pepper and a slug of good quality Olive Oil – Put aside until you are ready to eat.
  5. After the lamb is cooked, remove the joint from the oven tray and allow to rest. Get the tray onto the hob and add a glass of red wine to de-glaze the tray, allow to bubble and reduce until the onion mixture is nearly dry.
  6. Stir in a tbsp of corn flour and stir into the onions, then add a tbsp of redcurrant jelly, stir in, the add a pint of Chicken Stock. Bring up to the boil until you have a thick rich gravy. Check for seasoning. Pass through a sieve and into a warm gravy jug
  7. Serve everything in the middle of your table so everyone can help them selves, I recommend a few roasties and smashed veg (carrots, turnip, spuds) – serve generously and enjoy!!!

 

What can I do with the leftover lamb?

Unless your tribe is extremely hungry, there will more than likely be some of the roast lamb leftover, if this is the case, why not try out this recipe below for a Monday night tea?…

Check out the You Tube video that inspired today’s feast – A very young looking Jamie Oliver doing his thing!

Roast Leg of Lamb with Salsa Verde

20th January 2019
: 6-8
: 30 min
: 3 hr 30 min
: 4 hr
: Medium

An amazing way of serving up a leg of lamb, traditional flavours of garlic and rosemary with the addition of a zingy salsa verde

By:

Ingredients
  • 2.2kg Leg of Lamb
  • Fresh Rosemary
  • 3-4 Cloves Garlic
  • Salt & Pepper
  • 2-3 Red Onions
  • Stick of Celery
  • 2 x Carrots
  • Chicken Stock
  • 1 tbsp Cornflour
  • 1 tbsp Redcurrant Jelly
  • 250ml Red Wine
  • 1 Gherkin
  • 1 tsp Capers
  • 1 Lemon
  • Fresh Parsley
  • Fresh Mint
  • Olive oil
  • Dijon Mustard
Directions
  • Step 1 Start of by prepping the lamb, cut some deep slits into the thicker parts of the joint, stuff each of these slits with a slice of garlic, small sprig of Rosemary and half a fillet of Anchovy
  • Step 2 Chop up 2 large Red Onions, celery stock and a couple of carrots and line the bottom of your oven tray with them
  • Step 3 Season the joint really well with a good quality salt (I use Maldon) and plenty of ground black pepper. Place on top of the vegetables in the oven tray. Get it into the oven uncovered for about 30 mins at 200C – after this time reduce to 150C and cook for another 3 1/2 hours
  • Step 4 Meanwhile make your Salsa Verde -finely dice a Gherkin, chop up some capers and a couple of Anchovy fillets. Mix in a bowl with Dijon Mustard, Lemon Juice, Fresh Parsley and Mint, Salt & Pepper and a slug of good quality Olive Oil – Put aside until you are ready to eat
  • Step 5 After the lamb is cooked, remove the joint from the oven tray and allow to rest. Get the tray onto the hob and add a glass of red wine to de-glaze the tray, allow to bubble and reduce until the onion mixture is nearly dry
  • Step 6 Stir in a tbsp of corn flour and stir into the onions, then add a tbsp of redcurrant jelly, stir in, the add a pint of Chicken Stock. Bring up to the boil until you have a thick rich gravy. Check for seasoning. Pass through a sieve and into a warm gravy jug
  • Step 7 Serve everything in the middle of your table so everyone can help them selves, I recommend a few roasties and smashed veg (carrots, turnip, spuds) – serve generously and enjoy!!!




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