Serves: 4
Oven Temp: 140C – 180C/Gas mark 4Method
- Using a small knife pierce a series of deep holes all over the fleshy parts of the lamb leg
- Place some smashed garlic cloves, rosemary and thyme into the pockets
- Mix some water and stock cube into a paste and rub over the lamb leg
- Season with good quality salt and place on tray on top of the carrots
- Oven roast for 90 mins @ 140C
- Remove the lamb and the carrots from oven
- Cover the lamb with foil and rest 30 mins, retain any resting juices
- Peel and quarter your potatoes
- Boil in salted water for 8-10 mins, then drain and dry
- Tip potatoes onto a roasting tray, drizzle with oil and bake
- Roast at 180C for 30 minutes until crispy and golden brown
- For the salsa verde, combine all your ingredients in a bowl and mix
- Allow this sauce to infuse at room temperature for a few hours
- Reheat the carrots in a pan with a drizzle of honey, glaze until syrup like
- Serve the lamb, carrots, roasties banquet style with the salsa verde on the side
Ingredients
- 2 kg Lamb leg
- 1 Bulb garlic peeled
- Few sprigs rosemary
- Few sprigs thyme
- 1 Lamb stock cube
- 2-4 tbsp Rapeseed oil
- 2-4 tbsp Maldon sea salt
To serve:
- 4-6 Carrots
- 1.5 kg Rooster potatoes
Salsa Verde:
- 50 g Mint chopped
- 50 g Flat leaf parsley chopped
- 2 Garlic clove(s) crushed
- 1 tbsp Capers
- 1 tbsp Gherkins diced
- 1 Lemon zest, juice
- 1 tbsp Mustard (optional)
- 100 ml Rapeseed oil
