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

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. 
Studded Leg of Lamb, Roast Potatoes, Glazed Carrots, Salsa Verde preparation time
Prep: 20 minutes
Studded Leg of Lamb, Roast Potatoes, Glazed Carrots, Salsa Verde cook time
Cook: 2 hours
Studded Leg of Lamb, Roast Potatoes, Glazed Carrots, Salsa Verde preparation time Serves: 4
Studded Leg of Lamb, Roast Potatoes, Glazed Carrots, Salsa Verde preparation time Oven Temp: 140C – 180C/Gas mark 4

Method

  • 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