Who doesn’t love a Sunday roast? Satisfy the hordes at your next big get-together with this roast lamb recipe that’s a little bit fancy and a whole heap of tasty with the addition of dutch carrots, kale and a minty salsa verde.
Prep 20 minutes
Cook 1 hour 15 minutes
You’ll need unwaxed kitchen string for this recipe.
2kg leg of lamb, boned (see note)
2 tablespoons extra virgin olive oil
2 zucchini, thickly sliced diagonally
1 bunch baby (Dutch) carrots, trimmed, peeled, diagonally halved lengthways
150g green beans, trimmed
1 tablespoon Dijon mustard
Baby kale leaves, to serve
2 cups firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh mint leaves
2 tablespoons drained capers
1 tablespoon white wine vinegar
1/3 cup extra virgin olive oil
1 Preheat oven to 200°C/180°C fan-forced. Tie up lamb with kitchen string at 3cm intervals to secure. Place in a large roasting pan. Drizzle with half of the oil. Season with salt and pepper. Roast for 40 minutes.
2 Add zucchini and carrots around lamb in pan. Drizzle with remaining oil. Season with salt and pepper. Roast for a further 35 minutes, adding beans and turning vegetables in the last 15 minutes of cooking time. Transfer lamb to a plate. Cover loosely with foil. Set aside for 15 minutes to rest.
3 Meanwhile, make Salsa Verde: Place parsley, basil, mint and capers in a small food processor. Process until finely chopped. Transfer to a bowl. Stir in vinegar and oil. Season with salt and pepper.
4 Place lamb on a board. Remove and discard string. Spread lamb with mustard. Spoon salsa verde onto lamb, pressing with the back of spoon to secure to lamb. Serve with roasted vegetables and kale leaves.
Cook’s note: Stand lamb at room temperature for 20 minutes before roasting.
Tools of the Trade
Make your salsa verde like a pro with these nifty kitchen helpers at Domayne.