Butterflied leg of lamb recipe
Theo Randall serves his tender lamb with roasted fennel, squash and carrots, then drizzles a tangy salsa verde on top for a colourful finish.
Chef’s Tips:
Covering the herbs in olive oil first will prevent them from browning.
Ingredients
Salsa verde- 0.25 Clove garlic
- 1.5 tbsp Capers
- 6 Fillets of anchovy
- 1 Large bunch of parsley, finely chopped and covered in olive oil
- 1 Small bunch mint, finely chopped and covered in olive oil
- 1 Small bunch marjoram, finely chopped and covered in olive oil
- 1 Medium bunch rocket, finely chopped and covered in olive oil
- 1 tbsp Dijon mustard
- 400 g Carrots, peeled and cut in half
- 2 Heads of fennel, cut into 8 bits
- 1 Small onion squash, peeled and cut into 8 bits
- 250 g Waxy potatoes, peeled and halved
- 2 tbsp Olive oil
- 1 Clove garlic, crushed
- 1 tsp Picked thyme
- 1 Small leg of lamb (2kg max, butterflied and excess fat trimmed off)
- 2 Sprigs rosemary
- 3 Cloves garlic, sliced
- 6 Anchovy fillets (in oil)
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- For the salsa verde: Pound the garlic, capers and anchovies together in a pestle and mortar. Mix in the herbs and rocket, then add Dijon mustard to taste.
- Season with salt and pepper. Be careful with the salt as anchovies and capers are both quite salty. Set aside until ready to use.
- For the vegetables: Add the vegetables to boiling salted water. Bring to the boil again and cook for 10 minutes, then remove the vegetables from the water and drain.
- In a large bowl, combine the olive oil, crushed garlic and thyme, then add the semi-roasted vegetables, season well with salt and black pepper and mix together. Put a piece of greaseproof paper onto a flat roasting tray and carefully add the vegetables on top. Set aside.
- For the lamb: Preheat the oven to 180C/160C fan/gas 4. Make 12 incisions in the lamb with a sharp knife, then fill each indentation with rosemary, garlic and anchovy. Season well with salt and black pepper.
- Use a roasting tin to seal the lamb on the fat side on the hob for 2 minutes with 3 tbsp of olive oil. Turn the lamb over in the tin to briefly brown the other side.
- Roast the lamb and the vegetables in the preheated oven for 30-40 minutes. Remove lamb from the oven and allow meat to rest for at least 5 minutes before carving. Meanwhile, turn the oven down low to keep the vegetables warm.
- After the resting period, take the vegetables out and serve them alongside the lamb with a drizzle of salsa verde.
Also worth your attention:
More recipes from Theo Randall
TV Show: Perfect… is new and exclusive to Good Food, Monday to Wednesday at 7pm from 16th January 2012.
Mark Sargeant's Lamb wellington
Bryn Williams' roast loin of lamb