Photo of Roasted lamb with salsa verde beans by WW

Roasted lamb with salsa verde beans

Points® value
Total Time
50 min
15 min
35 min
A proper Sunday roast deserves a proper joint of meat and this melt-in-the-mouth butterflied and rolled lamb leg is a real showstopper.


Lamb Leg, raw

600 g, butterflied, visible fat removed

Olive Oil

1 teaspoon(s)

Thyme, Fresh

1 sprig(s)

Rosemary, Fresh

2 teaspoon(s), finely chopped

Cannellini Beans, cooked

2 can(s), large, drained

Olive Oil

1 teaspoon(s)

Red wine vinegar

½ tablespoon(s)

Basil, fresh

2 tablespoon(s), chopped

Parsley, fresh

2 tablespoon(s), chopped

Mint, Fresh

1 tablespoon(s), chopped, plus extra to serve


½ clove(s), crushed

Capers, in Brine

1 tablespoon(s), drained, rinsed and finely chopped

Anchovies in oil, drained

2 individual, finely chopped


1 zest(s) of 1, grated


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Rub the lamb all over with 1 teaspoon of the oil and the thyme and rosemary, then season well. Roll the lamb and secure with kitchen string.
  2. Heat a large nonstick frying pan over a high heat, add the lamb and sear for 2-3 minutes on each side to seal and brown the meat. Transfer the lamb to a roasting tin and roast for 25-30 minutes. Remove from the oven, loosely cover with foil and set aside to rest for 10 minutes before carving.
  3. While the lamb is resting, make the salsa verde. Mix all the salsa verde ingredients in a small bowl with 1 tablespoon water. Season to taste. Put the beans into a frying pan with 1 tablespoon water and gently heat until just warm, then stir in most of the salsa verde.
  4. Serve the salsa verde beans with the sliced lamb, the remaining salsa verde and a few extra mint leaves.


Rolling and securing the lamb looks neater and allows for easy carving and portioning. But if you don’t feel confident rolling it, just cook the butterflied joint as it is. It will only need 20 minutes in the oven.