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Rosemary roasted lamb with salsa verde

Nutritional info per serving

  • Calories : 305
  • Fat : 30.5g
  • Saturated fat : 10.2g
  • Salt : 0.51g

Rosemary roasted lamb with salsa verde

Zesty salsa verde made with refreshing mint lightens this tasty lamb dish. A delicious alternative to your traditional Sunday roast


  • 2.25 kg leg of lamb (bone in)
  • 1 tbsp olive oil
  • Finely grated zest and juice of lemon
  • 4 garlic cloves, finely chopped
  • 6 anchovy fillets in oil, drained and chopped
  • 2 sprigs rosemary, divided into smaller sprigs
  • 1½ tbsp capers, drained, rinsed and chopped
  • 1 shallot, chopped
  • 25g each parsley, basil and mint, roughly chopped
  • 1½ tsp Dijon mustard
  • 5 tbsp extra-virgin olive oil

Ready in: 2 hours 20 minutes
                           plus resting


Serves: 6-8


  1. Heat the oven to 220ºC/425ºF/gas 7 (200ºC for fan ovens). Put the lamb in a large roasting tin. Mix together the oil, lemon zest, three-quarters of the garlic and half the anchovies. Using a sharp knife, make small incisions all over the lamb. Spread the mixture over to coat, then push small rosemary sprigs into the slits.
  2. Roast in the oven for 30 minutes, then reduce the temperature to 170ºC/325ºF/gas 3 (150ºC for fan ovens). Roast for a further 1 hour 15 minutes for medium rare, 1 hour 45 minutes for medium to well done, or until cooked to your liking. Leave the lamb to rest for 20 minutes before carving.
  3. Meanwhile, make the salsa verde. Put the remaining anchovies and garlic, capers and shallot in a food processor and pulse briefly until roughly chopped. Add the herbs, mustard and lemon juice and pulse briefly to combine. Transfer to a bowl and whisk in the extra-virgin olive oil. Serve with the lamb, to spoon over.


Torre Scalza Montepulciano d'Abruzzo 2011


Purpley red in colour, this wine has an intensely perfumed aroma and flavour of plums with a rich, smoky, vanilla taste on the finish.


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