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- Rolled lamb leg with salsa verde stuffing
Rolled lamb leg with salsa verde stuffing
- Anna Glover
Published: March 30, 2022 at 10:14 AM
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Serves 4 - 6
Easy
Total time: 1 hr and 40 mins
+ 24 hours marinating
A star rating of 5 out of 5.4 ratingsRate
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Pair fresh, zingy, vibrant salsa verde with lamb for a zesty alternative to your usual stuffing – it's a summery twist on a classic Sunday roast
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Make this lamb leg recipe, then check out our perfect roast leg of lamb, slow-cooker leg of lamb, rosemary and apricot-stuffed leg of lamb and more Sunday roast dinner recipes.
Ingredients
Nutrition
-
1½kg lamb leg
deboned and butterflied
-
200ml white wine
-
3 rosemary sprigs
-
3 garlic cloves
bashed
-
1 onion
roughly chopped
-
2 bay leaves
-
50ml olive oil
-
200ml chicken stock
-
400g broad beans
double podded
-
watercress
to serve
STUFFING
-
large bunch of flat-leaf parsley
finely chopped (stalks included)
-
small bunch of mint
leaves picked and finely chopped
-
6 brown anchovies
finely chopped
-
4 tbsp capers
drained and finely chopped
-
1 lemon
zested and juiced
-
1 tbsp white wine vinegar
-
2 long shallots
finely chopped
-
25g panko breadcrumbs
-
whole roasted carrots and skin-on roast potatoes
to serve
Nutrition: Per serving (6)
- kcal682
- fat39.1g
- saturates12.3g
- carbs15g
- sugars4.4g
- fibre8.4g
- protein57.6g
- salt1.4g
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Method
-
step 1
Put the lamb, skin-side down, on a chopping board. Make slashes in the meat using a sharp knife, being careful not go all the way through – this will just help the marinade penetrate the meat and ensure the lamb is an even thickness. Season all over.
-
step 2
Transfer the lamb to a large sealable food bag or large nonmetallic container or dish, scored-side down. Pour over the wine, then tip in the rosemary, garlic, onion, bay and 50ml of olive oil. Mix well or seal the bag and massage the marinade into the meat. Cover (if needed) and chill for 24 hours. Bring the lamb out of the fridge 1 hour before cooking, while you make the stuffing.
-
step 3
Tip the parsley, mint, anchovies and capers into a bowl (or whizz in a food processor), then stir in the lemon zest and juice, the vinegar and shallots. Season well. Spoon 3 tbsp of the salsa verde into a small bowl. Add the panko breadcrumbs to the larger bowl of salsa verde, then stir 2 tbsp of olive oil into the smaller one – this will be used to serve later.
-
step 4
Remove the lamb from the marinade, and add enough of the left-over marinade (about 50ml) to the large bowl of stuffing to soak into the breadcrumbs and bind the mixture. Keep any remaining marinade aside for later. Heat the oven to 200C/fan 180C/gas 6.
-
step 5
Pat the lamb dry with kitchen paper and put on a chopping board, skin-side down. Spread the stuffing over the meat in an even layer. Working from one of the shorter sides, fold the meat over the stuffing, tucking it into the meat to seal. Tie four to six knots around the lamb using kitchen string to keep in place. Transfer to a roasting tin, season and drizzle with a little olive oil. Roast for 1 hour-1 hour 20 minutes or until the internal temperature reaches 60-65C on a meat thermometer for medium or 70C for well done, or until a metal skewer comes out hot to the touch when pierced into the middle of the lamb. Cover loosely with foil and rest for 30 minutes before carving.
-
step 6
Put the reserved marinade in a pan with the stock and simmer for 5 minutes. Discard any rosemary, garlic, onion and bay, then add the beans and cook for 4-6 minutes, stirring frequently, or until the beans are tender and the stock has reduced. Transfer to a warm serving dish and serve alongside the lamb with the reserved salsa verde and some watercress, plus whole roasted carrots and skin-on roast potatoes, if you like.
Check out our best roast dinner recipes here
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.4 ratings
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