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

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

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