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Herb-crusted roast lamb with salsa verde recipe

Herb-crusted roast lamb with salsa verde

Created by The Tesco Recipes team

Bring brightness to your Easter table with this delicious herb-crusted roast leg of lamb, accompanied by a vibrant salsa verde that's brimming with fresh and fragrant herbs. Serving 4, this recipe is perfect for your smaller Easter gatherings or for any springtime Sunday roast. Serve with herby potatoes and your favourite seasonal veg.

See method
  • Serves 4
  • Takes 1 hr 30 mins plus resting
  • 594 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 950g-1kg half lamb leg joint
  • 1 large onion, cut into wedges
  • 100g stale white bread, torn
  • 2 x 30g packs fresh flat-leaf parsley
  • 2 x 30g packs fresh mint, leaves picked
  • 2 fresh rosemary sprigs, leaves picked
  • 3 garlic cloves, peeled
  • 5½ tbsp olive oil
  • 2 tbsp Dijon mustard
  • 15g fresh basil
  • 1 tbsp capers, rinsed
  • 3 anchovy fillets
  • 6 cornichons, drained
  • 1 tbsp red wine vinegar

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Each serving contains

Energy
2470kJ 594.0kcal
30%
Fat
41g
high58%
Saturates
14g
high68%
Salt
1.7g
medium29%
Sugars
2g
low2%

of the Reference intake

Carbohydrate 13.8gProtein 40.6gFibre 3.3g

Method

  1. Remove the lamb from the fridge 1 hr before cooking. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Put the onion in a roasting tray with the lamb on top. Pour in 100ml water.
  3. Blitz the bread to crumbs in a food processor. Add half the parsley and mint, the rosemary leaves, 2 garlic cloves and 2 tbsp oil. Season, then pulse to finely chop and combine.
  4. Brush the lamb all over with 1 tbsp mustard, then pile the herby breadcrumbs on top, pressing to evenly cover. Transfer to the oven and reduce the temperature to gas 6, 200°C, fan 180°C. Roast for 50 mins for pink, 1 hr for medium or 1 hr 10 for well done. Lightly cover the lamb with foil and set aside for 30 mins in the tray.
  5. Meanwhile, to make the salsa verde, add the remaining parsley, mint and garlic, and the basil, capers, anchovies and cornichons to the food processor; pulse until finely chopped. Add the remaining 1 tbsp mustard, 3½ tbsp oil and the vinegar and pulse until it comes together. Spoon into a bowl and set aside.
  6. Transfer the lamb to a board and carve into thin slices. Spoon over the roasted onions and any roasting juices, and serve with the salsa verde.
  • Tip: You can make the salsa verde a day in advance and the crust a few hours ahead.

  • Freezing and defrosting guidelines

    Freeze cooked lamb only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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