Aromatic lamb Italiano with salsa verde
- 4 cloves garlic
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2tbsp chopped basil
- 2.1kg Butcher’s Selection Lamb Leg, Bone In Joint
- 200ml red wine
- 1 lemon, quartered
- 2 shallots, halved
- 1tbsp chopped capers
- 5 baby gherkins, finely chopped
- 1tbsp chopped flat-leaf parsley
- 2tbsp chopped mint
- 1tbsp snipped chives
- 1tbsp chopped dill
- 2tbsp rapeseed oil
Preheat the oven to 200C/180C Fan/Gas 6.
Blitz the garlic, herbs and a grind of black pepper into a rough paste. Rub into the lamb and put in a roasting tray.
Add the wine, lemon and shallots and roast for 3 hrs, turning occasionally.
Mix the other ingredients to make the salsa verde.
Remove the lamb from the oven, cover with foil and rest for 30 mins.
Carve the meat and drizzle with salsa verde to serve.