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Roast leg of lamb with salsa verde
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2kg leg of lamb
6 cloves garlic, peeled and halved lengthways
500ml lamb stock
For the marinade:
1 heaped tbsp Dijon mustard
3 sprigs rosemary, leaves only, finely chopped
3 tbsp olive oil
For the salsa verde:
2 x 25g packs flat leaf parsley
2 tsp Dijon mustard
1 tbsp drained capers
1½ tbsp sherry vinegar
4 anchovies in olive oil, drained
2 cloves garlic
½ tsp caster sugar
100ml olive oil
1. Preheat the oven to 220°C, gas mark 7.
2. Make 12 incisions into the lamb, and push the halved garlic cloves into the incisions.
3. Mix together the marinade ingredients. Rub over the lamb, covering it entirely. (You can leave the lamb to marinate for up to 6 hours at this point if you like).
4. Place the lamb into a roasting tray and season it. Pour the stock into the bottom of the tray, being careful not to get the lamb wet.
5. Place in the preheated oven and cook for 20 minutes, then reduce the temperature to 180°C, gas mark 4 and cook for 50 minutes more for rare, 1 hour for medium or 1 hour 10 minutes for well done.
6. Meanwhile, place the salsa verde ingredients, except for the olive oil, into a food processor. Pulse until finely chopped, then add the olive oil in a steady stream. Taste and adjust the seasoning as necessary.
7. Once the lamb is cooked, remove from the oven and cover loosely with foil. Leave to rest for 15 minutes.
8. Serve with the salsa verde and any pan juices on the side.
This recipe was first published in Wed Mar 21 20:39:37 GMT 2018.