Butterfly Leg of Lamb with a Herb Crust and Salsa Verde

Name: Butterfly Leg of Lamb with a Herb Crust and Salsa Verde
Cook time: 1 h
Yield: 8
Ingredients: 1 leg of lamb, 2½-3kgs, boned, well trimmed and butterflied; 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; 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

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.

8 people

1 h

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Nutrition per serving

kcal

791kcal
protein

52g
iron

6.3mg
carbs

39g

Butterfly Leg of Lamb with a Herb Crust and Salsa Verde

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

Main

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

Side

To serve:

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

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.

The Quality Mark & You

Learn more

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

Serving Suggestions

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

Butterfly Leg of Lamb with a Herb Crust and Salsa Verde

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