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Leg of Lamb with Salsa Verde
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Recipe - Beacon Court
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Leg of Lamb with Salsa Verde
Prep Time5 Minutes
0
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
2.3kg leg of lamb
1 tbsp olive oil
1kg baby potatoes
50g feta
salt
pepper
Directions
  1. Finely chop the parsley and tarragon and chives. Mix together with the dijon, capers, lemon juice and extra virgin olive oil.
  2. 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.
  3. 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.
  4. Serve the lamb with salsa verde and the roasted potatoes topped with lemon zest and feta.
5 minutes
Prep Time
75 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 packet of parsley
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Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
1 packet of chives
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Dunnes Stores Irish Herb Chives 20g
€1.00€0.05/g
1 tbsp tarragon leaves
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Dunnes Stores Tarragon 8g
€1.00€0.13/g
2 tsp dijon mustard
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Maille Dijon Original Mustard 215 g
€2.25€10.47/kg
40g capers, drained & chopped
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Don Carlos Finest Capers Capucines 146g + 33% Extra Free
€2.09€19.00/kg
1 lemon, zest and juice
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Dunnes Stores Lemon
€0.49
200ml extra virgin olive oil
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Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.29€9.16/l
2.3kg leg of lamb
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Dunnes Stores Succulent Irish Leg of Lamb
ONLY €9.99/kg
€25.93 avg/ea€9.99/kg
1 tbsp olive oil
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Dunnes Stores Pure Olive Oil 250ml
€1.50€6.00/l
1kg baby potatoes
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Dunnes Stores My Family Favourites Baby Potatoes 1kg
€1.00€1.00/kg
50g feta
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Dunnes Stores Greek Feta 200g
€1.00€5.00/kg
salt
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Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
pepper
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Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g

Directions

  1. Finely chop the parsley and tarragon and chives. Mix together with the dijon, capers, lemon juice and extra virgin olive oil.
  2. 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.
  3. 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.
  4. Serve the lamb with salsa verde and the roasted potatoes topped with lemon zest and feta.