Marinated leg of lamb with hasselback potatoes + wild garlic salsa verde

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Marinated leg of lamb with hasselback potatoes + wild garlic salsa verde

Bit of lamb inspo for Easter weekend!

Serves 6

Ingredients:
2.5kg lamb leg
1.5kg potatoes
1 bulb garlic
Asparagus
1 tbsp honey

Lamb Marinade:
Handful of rosemary
3 garlic cloves
1 lemon (zest)
2 tsp wholegrain mustard
Olive oil
1tsp salt
Black pepper

Salsa Verde:
Handful of wild garlic (or parsley/chives)
Small handful of parsley + mint
1 tbsp capers
Juice of ½ lemon
75 ml olive oil
1 tbsp white wine vinegar
1 tsp honey
Pinch of salt

Method:

1. Finely chop the rosemary + garlic + mix with the rest of marinade ingredients in a bowl.

2. Score the top of the lamb diagonally both ways, massage the marinade all over and tie around 3-4 pieces of string to secure. (*scoring can be skipped, just ensure you marinade overnight for the flavors to infuse!)

3. Preheat the oven to 190c Fan. Place the lamb in a roaster or deep roasting tray, pour 200ml water into the base, place a lid on or cover with foil + roast for 1 hr 50 mins for pink in the centre. (or 20 mins per 500g plus an extra 10 mins) Rest for at least 15 minutes.

4. Baste the lamb with the juices a couple of times during cooking and top up water if needed. 15 mins before the end of cooking, remove the lamb from the oven drizzle with honey + return to the oven without a lid to turn the top golden + caramelized.

5. For the hasselback potatoes, slice multiple times ¾ way through, drizzle with oil + a sprinkle of salt. Roast for around an hour, shaking and turning a couple of times during cooking. Add the bulb of garlic sliced in half + some rosemary after the first 30 mins.

6. For the salsa verde finely chop the herbs + capers and combine with the lemon juice, vinegar, honey, olive oil + season to taste. Boil the asparagus until tender.

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