Roast lamb with salsa verde
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless Lamb Leg Roast | |
| Salt And Freshly Ground Black Pepper | ||
| Sprig Fresh Rosemary | ||
| 1 | Clove Garlic, Peeled; Cut In Slivers | |
| For The Sauce: | ||
| 1 | pack | Fresh Flat-Leaf Parsley |
| ½ | pack | Fresh Mint |
| 2 | Cloves Garlic; Crushed | |
| 2 | tablespoons | Capers; Drained |
| 1 | tablespoon | Dijon Mustard |
| 1 | tablespoon | White Wine Vinegar |
| 3 | fluid ounce | Extra Virgin Olive Oil |
Directions
1. Place the lamb in a roasting tin. Season. Slash with a sharp knife and place the rosemary and garlic in the incisions.
2. Place in a preheated oven 190 C or 375 F for 1 hour or until the juices run clear. for a well-done joint, cook for a further 5 - 10 minutes.
3. Meanwhile, make the sauce. Remove the leaves from the parsley and mint and, in a food processor, process them with the garlic capers, mustard and vinegar until finely chopped.
4. Gradually trickle in the oil and continue to process until well combined.
5. Allow the lamb to stand for 10 minutes before carving. Serve with the salsa verde.
Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 13:37:24 EDT From: erika metzieder <100627.3022@...> NOTES : Waitrose used Welsh lamb, which is renowned for its tenderness and flavour which is complemented in this easy recipe by a piquant salsa verde sauce
with mint, parsley, capers, garlic and dijon mustard. If you prefer, you can
make the sauce in advance - keep it covered in the fridge and stir before
serving. Accompany with a selection of fresh seasonal vegetables.