Leg of Lamb with Salsa Verde
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Leg of Lamb with Salsa Verde
Prep Time5 Minutes
Servings6
Cook Time75 Minutes
Ingredients
1 packet of parsley
1 packet of chives
1 tbsp tarragon leaves
2 tsp dijon mustard
40g capers, drained & chopped
1 lemon, zest and juice
200ml extra virgin olive oil
2kg leg of lamb
1kg baby potatoes
50g feta
salt
pepper
Directions
INGREDIENTS
- 1 packet of parsley
- 1 packet of chives
- 1 tbsp tarragon leaves
- 2 tsp dijon mustard
- 40g capers, drained & chopped
- 1 lemon, zest and juice
- 200ml extra virgin olive oil
- 2kg leg of lamb
- 1 tbsp olive oil
- 1kg baby potatoes
- 50g feta
- salt
- pepper
METHOD
- Finely chop the parsley and tarragon and chives.
- Mix together with the dijon, capers, lemon juice and extra virgin olive oil.
- Pre-heat the oven to 200ºC / 180ºC fan.
- Place the leg of lamb in a roasting tin.
- Drizzle over with olive oil and season with plenty of sea salt and black pepper.
- Roast for 1 hour and 15 minutes.
- Remove the lamb from the tin and cover with foil. Allow to rest for 15 minutes.
- 40 minutes before the lamb is cooked, place the baby potatoes around the lamb with a little more olive oil and season with salt and pepper.
- Serve the lamb with salsa verde and the roasted potatoes topped with lemon zest and feta.
5 minutes
Prep Time
75 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Dunnes Stores Irish Herb Flatleaf Parsley 30g
Dunnes Stores Irish Herb Chives 20g
Dunnes Stores Tarragon 8g
Buy 2 for €1.50
Maille Dijon Original Mustard 215 g
SAVE €0.49
Don Carlos Finest Capers Capucines 146g + 33% Extra Free
Dunnes Stores Lemon
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
Dunnes Stores Simply Better Frozen Connemara Hill Lamb Irish Leg of Lamb 2kg
Dunnes Stores My Family Favourites Baby Potatoes 1kg
Dunnes Stores Greek Feta 200g
Dunnes Stores Sea Salt Grinder 100g
Dunnes Stores Black Pepper Ground 35g
Buy 2 for €1.50
Recipe
INGREDIENTS
- 1 packet of parsley
- 1 packet of chives
- 1 tbsp tarragon leaves
- 2 tsp dijon mustard
- 40g capers, drained & chopped
- 1 lemon, zest and juice
- 200ml extra virgin olive oil
- 2kg leg of lamb
- 1 tbsp olive oil
- 1kg baby potatoes
- 50g feta
- salt
- pepper
METHOD
- Finely chop the parsley and tarragon and chives.
- Mix together with the dijon, capers, lemon juice and extra virgin olive oil.
- Pre-heat the oven to 200ºC / 180ºC fan.
- Place the leg of lamb in a roasting tin.
- Drizzle over with olive oil and season with plenty of sea salt and black pepper.
- Roast for 1 hour and 15 minutes.
- Remove the lamb from the tin and cover with foil. Allow to rest for 15 minutes.
- 40 minutes before the lamb is cooked, place the baby potatoes around the lamb with a little more olive oil and season with salt and pepper.
- Serve the lamb with salsa verde and the roasted potatoes topped with lemon zest and feta.