Butterfly Leg of Lamb with a Herb Crust and Salsa Verde

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  Butterfly Leg of Lamb with a Herb Crust and Salsa Verde

 A butterflied leg of lamb, where the bone has been removed and the meat opened out into roughly the shape of a butterfly, is super simple to cook and carve. Great for a crowd and cooks perfectly either in the oven or on the barbecue. 

Butterfly Leg of Lamb with a Herb Crust and Salsa Verde

Serves 8 

Cooking time:

Ingredients

  • 1 leg of lamb, 2½-3kgs, boned, well trimmed and butterflied

Herb Crust

  • 2 tablesp. thyme leaves, chopped
  • 2 tablesp. rosemary leaves, chopped
  • 2 tablesp. parsley leaves, chopped
  • 3 garlic cloves, peeled and chopped
  • 1 tablesp. Dijon style mustard
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

Salsa Verde

  • 2 anchovy fillets
  • 1 tablesp. Dijon mustard
  • 4 garlic cloves, peeled and chopped
  • 25g parsley leaves, chopped
  • 25g mint leaves, chopped
  • 25g chives, chopped
  • 1 tablesp. capers, drained
  • 1 tablesp. fresh lemon juice
  • Salt and freshly ground black pepper
  • 100ml olive oil

To serve:

  • Steamed baby potatoes and cherry tomatoes tossed in olive oil and gently roasted

To Cook

Heat the oven to Gas Mark 7, 220°C (450°F).

To cook the lamb: Place the lamb skin side up in a roasting tin. Put the ingredients for the herb crust in a small bowl and mix well. Then spoon the mixture over the lamb. Place in the oven and roast for 40 minutes.

To make the Salsa Verde: Put all the ingredients, except the oil, into a blender. Turn on and gradually add the oil.

When the lamb is cooked, transfer it to a carving board, then leave to rest in a warm place for 10 minutes.

Serving Suggestions

Carve the lamb and serve with the salsa verde, potatoes and roasted cherry tomatoes.

Nutritional Analysis per Serving

Protein: 52g 

Carbohydrates: 39g 

Fat: 49g 

Iron: 6.3mg 

Energy: 791kcal