Studded Leg of Spring Lamb, Roast Potatoes, Glazed Carrots, Salsa Verde

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Banquet style Sunday lunch served up with this show stopping lamb leg, homemade roast potatoes and amazing salsa verde. Full of flavour and roasted to perfection. 

Preparation

20 minutes

Cooking

2 hours

Serves

4

Oven Temp

140C – 180C/Gas mark 4

Ingredients
2kg 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 single carrots              
1.5 kg rooster potatoes

Salsa Verde
50g mint, chopped
50g flat leaf Parsley, chopped
2 cloves garlic, crushed
1 tbsp capers
1 tbsp. gherkins, diced
1 single lemon, zest, juice
1 tbsp mustard (optional)                                      
100ml Rapeseed oil 


Method
1.Using a small knife pierce a series of deep holes all over the fleshy parts of the lamb leg
2.Place some smashed garlic cloves, rosemary and thyme into the pockets
3.Mix some water and stock cube into a paste and rub over the lamb leg
4.Season with good quality salt and place on tray on top of the carrots
5.Oven roast for 90 mins @ 140C
6.Remove the lamb and the carrots from oven
7.Cover the lamb with foil and rest 30 mins, retain any resting juices
8.Peel and quarter your potatoes
9.Boil in salted water for 8-10 mins, then drain and dry
10.Tip potatoes onto a roasting tray, drizzle with oil and bake
11.Roast at 180C for 30 minutes until crispy and golden brown
12.For the salsa verde, combine all your ingredients in a bowl and mix
13.Allow this sauce to infuse at room temperature for a few hours
14.Reheat the carrots in a pan with a drizzle of honey, glaze until syrup like
15.Serve the lamb, carrots, roasties banquet style with the salsa verde on the side


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