Leg of Lamb with Salsa Verde

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

1. Finely chop the parsley and tarragon and chives.
2. Mix together with the dijon, capers, lemon juice and extra virgin olive oil.
3. Pre-heat the oven to 200ºC / 180ºC fan.
4. Place the leg of lamb in a roasting tin.
5. Drizzle over with olive oil and season with plenty of sea salt and black pepper.
6. Roast for 1 hour and 15 minutes.
7. Remove the lamb from the tin and cover with foil. Allow to rest for 15 minutes.
8. 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.
9. Serve the lamb with salsa verde and the roasted potatoes topped with lemon zest and feta.