Ohhhh lamb….
M&S Rosemary roasted lamb with salsa verde
Zesty salsa verde made with refreshing mint lightens this tasty lamb dish. A delicious alternative to your traditional Sunday roast
Ingredients
- 2.25 kg leg of lamb (bone in)
- 1 tbsp olive oil
- Finely grated zest and juice of lemon
- 4 garlic cloves, finely chopped
- 6 anchovy fillets in oil, drained and chopped
- 2 sprigs rosemary, divided into smaller sprigs
- 1½ tbsp capers, drained, rinsed and chopped
- 1 shallot, chopped
- 25g each parsley, basil and mint, roughly chopped
- 1½ tsp Dijon mustard
- 5 tbsp extra-virgin olive oil
Ready in: 2 hours 20 minutes
plus resting
Serves: 6-8
Method
- Heat the oven to 220ºC/425ºF/gas 7 (200ºC for fan ovens). Put the lamb in a large roasting tin. Mix together the oil, lemon zest, three-quarters of the garlic and half the anchovies. Using a sharp knife, make small incisions all over the lamb. Spread the mixture over to coat, then push small rosemary sprigs into the slits.
- Roast in the oven for 30 minutes, then reduce the temperature to 170ºC/325ºF/gas 3 (150ºC for fan ovens). Roast for a further 1 hour 15 minutes for medium rare, 1 hour 45 minutes for medium to well done, or until cooked to your liking. Leave the lamb to rest for 20 minutes before carving.
- Meanwhile, make the salsa verde. Put the remaining anchovies and garlic, capers and shallot in a food processor and pulse briefly until roughly chopped. Add the herbs, mustard and lemon juice and pulse briefly to combine. Transfer to a bowl and whisk in the extra-virgin olive oil. Serve with the lamb, to spoon over.
http://www.marksandspencer.com/s/food-and-wine/main-courses/rosemary-roasted-lamb-with-salsa-verde