Fred's Food

SERVINGS: 8 people

Ingredients

• 3 tbps olive oil
• 2 tbps red wine vinegar
• 3 garlic cloves finely sliced
• 2 tbps finely chopped rosemary leaves
• 1.5 kg boned and butterflied leg of lamb
• sea salt and freshly ground black pepper

Wild Garlic Salsa Verde

• 1 tbps  white wine vinegar
• 4 wild garlic sprigs chopped (or basil)
• 2 flat-leaf parsley sprigs chopped
• 2 garlic cloves crushed
• 2 anchovy fillets chopped
• 2 tbps capers
• 200ml extra virgin olive oil

Instructions

1. Preheat the oven to 220°C/gas mark 7.
2. Start with the marinade: Place the olive oil, red wine vinegar, garlic and rosemary in a small bowl, season with salt and pepper and mix together well.
3. Place the lamb, skin-side up, in a roasting tin and pour over the marinade. Rub the marinade into the lamb and leave to sit for at least 30 minutes until the lamb comes to room temperature before roasting.
4. Roast the marinated lamb for 40 minutes. (or grill on the BBQ over medium heat for 15 minutes each side, until internal temp is 63ºC for medium rare.
5. While the lamb is roasting, add all the ingredients for the salsa verde to a bowl and mix together thoroughly.
6. Remove the lamb from the oven, cover with a loose covering of foil and leave to rest for 15 minutes.
7. Thinly slice the roasted lamb onto a warmed serving dish and spoon the salsa verde down the centre of the lamb. Serve.