This leg of lamb recipe by Robert Thompson is utterly simple and marvellous to make. The lamb leg is chargrilled on a hot pan after marinating and then served with a flavourful Italian-style salsa verde. Roasted beetroot adds wonderful colour to this lamb recipe. For more advice on cooking this cut, visit our how to cook a leg of lamb page.
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Prepare the leg of lamb by slicing each of the main muscles into 2cm thick slices. Marinate with lemon juice, olive oil, garlic cloves and rosemary. Leave to marinate for 1-2 hours before using
1 leg of lamb
5 garlic cloves
4 sprigs of rosemary
Preheat the oven to 200ºC/gas mark 6. Wash and dry the beetroots really well. Roughly chop the beets into even-sized chunks, then transfer to a baking sheet with a little olive oil and sea salt. Roast in the oven until tender, about 1 hour, or until a knife goes through easily
For the salsa verde, blend the mint, parsley, basil, capers, mustard and anchovies together until fairly smooth. Add a little red wine vinegar to taste and then olive oil and lemon juice to finish. Keep the salsa fairly thick. Add the seasoning, being careful of the salt level with the capers and anchovies
1 bunch of flat-leaf parsley
1 bunch of mint
1 bunch of basil
35g of capers
red wine vinegar
1 tbsp of Dijon mustard
Heat a large griddle pan until smoking hot. Drain the slices of lamb and pat dry before chargrilling on each side for 2-3 minutes. Transfer the lamb to another tray and leave to rest for a few minutes before serving
Reheat the beetroots in the oven for a couple of minutes and serve with the lamb and salsa verde
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