Roasted lamb with salsa verde beans
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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
Garlic
½ clove(s), crushed
Capers, in Brine
1 tablespoon(s), drained, rinsed and finely chopped
Anchovies in oil, drained
2 individual, finely chopped
Lemon
1 zest(s) of 1, grated
Instructions
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.
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