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Herby Roast Lamb

Perfect for any family roast centrepiece, this Herby Roast Lamb with salsa verde is particularly suitable for a traditional Easter Sunday lunch. Serve it with the usual roasted veggies! Why not try these lovely roasted crushed potatoes with olives and rosemary and honey roasted baby carrots?
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Resting Time 4 hours
Total Time 2 hours 10 minutes
Servings: 6 people
Cuisine: Fusion, Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • For the Coating: 4 cloves garlic
  • ½ handful dill
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 Handful of basil
  • Freshly ground black pepper
  • For the Roasting tin: 1.5 kg Leg of Lamb bone In
  • 150 ml red wine
  • 1 lemon quartered
  • 1 onion quartered
  • 2 bay leaves
  • For the herby salsa: 1Tbsp capers
  • 2 gherkins
  • 2 Tbsp rapeseed oil
  • 2 tbsp of chopped mint
  • 2 tbsp of chopped flat-leaf parsley
  • 2 tbsp of chopped chives

Method
 

  1. Preheat the oven to 210°C.
  2. Whizz the coating ingredients in a small blender. Make some deep cuts into the lamb and push some of the mix into them, rubbing the remainder all over the skin.
  3. Put the lamb into a roasting tin then add the wine, lemon and onion.
  4. Roast for 20 minutes then turn down the oven to 170°C. Roast for a further 80 minutes, turning the joint occasionally.
  5. Take the joint from the oven and allow to rest, loosely covered with foil, for about 20 minutes before carving.
  6. Meanwhile, whizz the salsa together then serve with the lamb and vegetables of your choice.