Chargrilled leg of lamb with salsa verde and roasted beetroot
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.
Ingredients
Chargrilled leg of lamb
- 1 leg of lamb , boneless
- 5 garlic cloves , crushed
- 4 sprigs of rosemary
- olive oil
- 2 lemons , juiced
Roasted beetroot
Salsa verde
- 1 bunch of flat-leaf parsley , stalks removed
- 1 bunch of mint , stalks removed
- 1 bunch of basil , stalks removed
- 35g of capers
- 1 tbsp of Dijon mustard
- 50g of anchovies
- red wine vinegar
- olive oil
- 1 lemon , juiced
- salt
- black pepper
To serve
- 300g of savoy cabbage , sliced
Method
1
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
- olive oil
- 2 lemons , juiced
2
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
3
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
- 1 lemon
- olive oil
- black pepper
- salt
- 50g of anchovies
4
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
5
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
- 300g of savoy cabbage , sliced
Discover more:
Go to Comments
Chargrilled leg of lamb with salsa verde and roasted beetroot
