Butterflied and boned is the fastest and easiest way to roast a joint of lamb, and if you aren’t great at carving a joint, you will really love the fact that this roast requires slicing rather than carving. If you would prefer a classic mint sauce to the salsa verde, it’s also so simple to make. Whisk together 25g chopped mint, 1 teaspoon of caster sugar, 1 tablespoon of hot water and 2 tablespoons of white wine vinegar and leave to stand for 20 minutes for the flavours to infuse.
INGREDIENTS (Serves 8)
3 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, finely sliced
2 tbsp finely chopped rosemary leaves
1.5kg boned and butterflied leg of lamb
sea salt and freshly ground black pepper
FOR THE SALSA VERDE
1 tbsp white wine vinegar
4 basil sprigs, chopped
2 flat-leaf parsley sprigs, chopped
2 garlic cloves, crushed
2 anchovy fillets, chopped
2 tablespoons capers
200ml extra virgin olive oil
METHOD
Preheat the oven to 220°C/gas mark 7.
For the marinade, add the olive oil, red wine vinegar, garlic and rosemary to a small bowl, season with salt and pepper and mix together well.
Place the lamb, skin-side up, in a roasting tin and pour over the marinade. Using clean hands, rub the marinade into the lamb and leave it to sit for 30 minutes. This allows the flavours to be absorbed into the lamb and also gives the meat time to come to room temperature before roasting.
When the 30 minutes are up, roast the marinated lamb for 40 minutes.
While the lamb is roasting, add all the ingredients for the salsa verde to a bowl and mix together well.
Remove the roasted lamb from the oven, cover with a loose tent of foil and leave to rest for 15 minutes.
Thinly slice the roasted lamb onto a warmed platter and spoon the salsa verde down the centre of the lamb. Serve and enjoy!
For more recipes like this, check out Clodagh McKenna’s book ‘Clodagh’s Suppers’
