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

Name: Studded Leg of Lamb, Roast Potatoes, Glazed Carrots, Salsa Verde
Prep time: 20 min
Cook time: 120 min
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; 4-6 Carrots; 1.5 kg Rooster potatoes; 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

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

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

Cook: 2

Serves:

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