Leg of Lamb with Salsa VerdeLeg of Lamb with Salsa Verde
Leg of Lamb with Salsa Verde
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
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

  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.
5 minutes
Prep Time
75 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 packet of parsley
Dunnes Stores Irish Herb Flatleaf Parsley 30g
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
1 packet of chives
Dunnes Stores Irish Herb Chives 20g
Dunnes Stores Irish Herb Chives 20g
€1.00€0.05/g
1 tbsp tarragon leaves
Schwartz Tarragon 5g
Schwartz Tarragon 5g
Buy 3 get Cheapest Free
€2.49€0.50/g
2 tsp dijon mustard
Maille  Mustard Dijon Original 215 g
Maille Mustard Dijon Original 215 g
SAVE €0.79
€3.00 was €3.79€13.95/kg
40g capers, drained & chopped
Don Carlos Finest Capers Capucines 146g + 33% Extra Free
Don Carlos Finest Capers Capucines 146g + 33% Extra Free
€2.49€22.64/kg
1 lemon, zest and juice
Dunnes Stores Lemon
Dunnes Stores Lemon
€0.49
200ml extra virgin olive oil
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
2kg leg of lamb
Dunnes Stores Irish Leg of Lamb 2.00kg
Dunnes Stores Irish Leg of Lamb 2.00kg
Frozen Item
€19.99€10.00/kg
1kg baby potatoes
Dunnes Stores My Family Favourites Baby Potatoes 1kg
Dunnes Stores My Family Favourites Baby Potatoes 1kg
€1.39€1.39/kg
50g feta
Dunnes Stores Marinated Greek Feta Cubes 150g
Dunnes Stores Marinated Greek Feta Cubes 150g
€2.75€18.33/kg
salt
Dunnes Stores Sea Salt Grinder 100g
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
pepper
Dunnes Stores Black Pepper Ground 35g
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g

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

  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.