• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Roast Lamb with Salsa Verde

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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 pk Fresh Flat-Leaf Parsley
  • 1/2 pk Fresh Mint
  • 2 Cloves Garlic; Crushed
  • 2 tb Capers; Drained
  • 1 tb Dijon Mustard
  • 1 tb White Wine Vinegar
  • 3 fl Extra Virgin Olive Oil


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

5. Allow the lamb to stand for 10 minutes before carving. Serve with the
salsa verde.

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