Pair a seasonal lamb joint with this foraged wild garlic salsa verde.
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Roast Lamb With Wild Garlic Salsa Verde
10
30 minutes
90 minutes
A spring treat that celebrates two of the seaon's star ingredients; lamb and wild garlic.
Ingredients
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2.5kg organic leg of lamb, on the bone
Handful fresh rosemary, finely chopped
1 garlic bulb
Zest of a lemon
1kg maris piper potatoes, quartered
300g spring greens, shredded
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Handful wild garlic, finely chopped
Handful fresh basil, finely chopped
Handful fresh parsley, finely chopped
Handful fresh mint, finely chopped
1 tsp capers, finely chopped
2 tbsps red wine vinegar
6 tbsps olive oil
1 tsp dijon mustard
Directions
Preheat oven to 200c
Make a marinade by mixing half of the chopped rosemary, lemon zest, four cloves of crushed garlic and olive oil in a small bowl
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
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.
Return the tray to under the lamb to allow the potatoes to catch the meat juices
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
Once the lamb is cooked, remove from the oven and allow to rest for 15-20 minutes
At this point, sauté the shredded spring greens with a little olive oil until just tender. Season well
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
Serve the lamb with your roast potatoes, shredded greens and drizzle with the salsa verde
