Stuffed leg of lamb with salsa verde

November 10, 2014 (Last Updated: January 11, 2019)

TO DRINK: The mintiness of a merlot will work well with the lamb 1,5kg leg of lamb, boned and butterflied

Print Recipe

Stuffed leg of lamb with salsa verde

Serves: 6 – 8
Cooking Time: 2 hrs

Ingredients

  • 15ml (1 tbsp) minced garlic
  • salt and freshly ground black
  • pepper, to taste
  • SALSA VERDE
  • 250ml (1 cup) extra virgin olive oil
  • 125ml (½ cup) fresh lemon juice
  • 125ml (½ cup) fresh parsley,
  • chopped
  • 80ml ( cup) spring onions, finely
  • chopped
  • 60ml (¼ cup) fresh mint, chopped
  • 60ml (¼ cup) capers, drained and
  • chopped
  • 15ml (1 tbsp) lemon zest
  • 2,5ml (½ tsp) cayenne pepper
  • salt, to taste

Instructions

1

Preheat the oven to 190°C.

2

Place lamb on work surface, smoothside down. Sprinkle with garlic, salt and black pepper and set aside.

3

For the salsa verde, combine all of the ingredients in a large bowl or blender and blend using the pulse for just a few minutes or until well mixed.

4

Rub 60ml (¼ cup) salsa verde over the garlic. Roll up the lamb and tie tightly with kitchen string.

5

Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 50°C for medium-rare, about 1 hour and 30 minutes.

6

Let lamb stand at room temperature for 15 minutes, transfer to cutting board and remove string.

7

Arrange the sliced leg of lamb or whole lamb on a platter. Spoon salsa verde over meat or serve separately in a sauce boat.

Notes

The lamb and salsa verde can be prepared a day ahead. Cover separately and chill. Allow to stand at room temperature for an hour before continuing.

 

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November 10, 2014 (Last Updated: January 11, 2019) By
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