Chargrilled leg of lamb with salsa verde and roasted beetroot


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Chargrilled leg of lamb

Roasted beetroot

Salsa verde

To serve

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
Preheat the oven to 200°C/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
Heat a large griddle pan until smoking hot. Remove the slices of lamb from the marinade and pat dry before chargrilling on each side for 2–3 minutes. If not quite cooked through, place in a 180°C/gas mark 4 oven for a few minutes – you’re after a nice medium finish. Transfer the lamb to another tray and leave to rest for a few minutes before serving
Meanwhile, blanch the cabbage in salted boiling water until tender. Drain and season. Slice the lamb and serve with the beetroots, cabbage and salsa verde
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