Roast Lamb With Wild Garlic Salsa Verde

Directions

1. Preheat oven to 200c

2. Make a marinade by mixing half of the chopped rosemary, lemon zest, four cloves of crushed garlic and olive oil in a small bowl

3. Generously coat the lamb on all sides with the marinade and season well. Place the lamb in the oven directly on a wire rack above a large roasting dish

4. Parboil the potatoes in salted water and steam dry. Add the potatoes to the hot tray along with the remaining rosemary, garlic cloves, and a glug of olive oil.

5. Return the tray to under the lamb to allow the potatoes to catch the meat juices

6. Cook the lamb for 1.5 hours or until it reaches an internal temp of around 60-65c for medium-rare or 65-70c for well done

7. Once the lamb is cooked, remove from the oven and allow to rest for 15-20 minutes

8. At this point, sauté the shredded spring greens with a little olive oil until just tender. Season well

9. Make the salsa verde by mixing the finely chopped herbs, capers and wild garlic with the mustard and red wine vinegar. Slowly add olive oil, whisking continously until it reaches the desired consistency

10. Serve the lamb with your roast potatoes, shredded greens and drizzle with the salsa verde