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
€1.00€0.03/g
Dunnes Stores Irish Herb Chives 20g
€1.00€0.05/g
Schwartz Tarragon 5g
Buy 3 get Cheapest Free
€2.49€0.50/g
Maille Mustard Dijon Original 215 g
SAVE €0.79
€3.00 was €3.79€13.95/kg
Don Carlos Finest Capers Capucines 146g + 33% Extra Free
€2.49€22.64/kg
Dunnes Stores Lemon
€0.49
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
Dunnes Stores Irish Leg of Lamb 2.00kg
Frozen Item
€19.99€10.00/kg
Dunnes Stores My Family Favourites Baby Potatoes 1kg
€1.39€1.39/kg
Dunnes Stores Marinated Greek Feta Cubes 150g
€2.75€18.33/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
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
- 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.