Roast Leg of Lamb with Wild Garlic Salsa Verde
Pair our sublime leg of lamb with wild garlic salsa verde for a different take on the classic Easter dish.
Foraging wild garlic marks the beginning of the Spring and if you spot it while you are out exploring it’s a good indicator that you are standing in a rare and special habit as it loves to grow in ancient woodland. Look for it in shady woods where they coat the woodland floor with their delicate white flowers. If you are new to foraging it’s a great starter plant as its leaves can be eaten raw in salads, or blanched and used in place of spinach, or made into a delicious soup and pesto. They have a mild garlic flavour and are at their best before the flowers appear. The flowers are also edible and can be added raw to salads.
Roast Leg of Lamb with Wild Garlic Salsa Verde
Pair our sublime leg of lamb with wild garlic salsa verde for a different take on the classic Easter dish.
Foraging wild garlic marks the beginning of the Spring and if you spot it while you are out exploring it’s a good indicator that you are standing in a rare and special habit as it loves to grow in ancient woodland. Look for it in shady woods where they coat the woodland floor with their delicate white flowers. If you are new to foraging it’s a great starter plant as its leaves can be eaten raw in salads, or blanched and used in place of spinach, or made into a delicious soup and pesto. They have a mild garlic flavour and are at their best before the flowers appear. The flowers are also edible and can be added raw to salads.
- Serves: 10
- Prepare: 30 Minutes
- Cook: 1 Hour 30 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
- 2.5kg organic leg of lamb (on the bone)
- 4 sprigs fresh rosemary, chopped finely
- 1 bulb of garlic
- zest of 1 lemon
- 4tbsp extra virgin olive oil
- 1kg maris piper potatoes, peeled and halved
- 300g spring greens, washed and finely sliced
Salsa Verde
- handful fresh basil
- handful fresh parsley
- handful fresh mint
- handful wild garlic
- 1 tsp capers
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tsp dijon mustard
Method
- Bring the lamb leg to room temperature, preheat your oven to200ºC/400ºF/gas 6 and place a large roasting tray in the oven
- In a mixing bowl, add half of the chopped rosemary, lemon zest, four cloves of crushed garlic and olive oil. Mix well and set marinade aside
- Season the lamb well with freshly ground black pepper and sea salt. Generously coat the lamb on all sides with the marinade and place it in the oven directly on a wire rack above the tray
- Parboil the potatoes in salted water, drain and allow to steam dry. Then add potatoes to the hot tray along with the remaining rosemary, whole garlic cloves, salt, pepper and a drizzle of olive oil
- Return the tray to the oven, place under the lamb, allowing the potatoes to catch the lamb cooking juices
- Cook lamb for 1.5 hours to achieve pink, tender meat. If you have a meat thermometer, aim for an internal temp of around 60-65°C for medium-rare. If you prefer it slightly more done, aim for 65-70°C
- Whilst the lamb is cooking, sauté the spring greens in a saucepan with a little olive oil and seasoning till tender and vibrant green in colour
- To make the salsa verde, pick the herb leaves and finely chop with capers and wild garlic. Add to a mixing bowl along with the mustard and red wine vinegar. Slowly start adding olive oil, whisking till you have the desired consistency
- Once the lamb is cooked, remove from the oven and allow to rest for around 15-20 minutes
- Serve with roast potatoes, spring greens and salsa verde
Other recipe ideas
07/05/19 Recipe
Roast Lamb Rump with Minted Peas and Lentils
Making an elegant but unfussy supper is simple with a versatile cut like organic lamb rump.
03/12/18 Recipe
Aromatic Roast Leg of Lamb
Lamb lends itself so well to spices, making this aromatic blend a real complement.
18/08/17 Recipe
Herbed Organic Shoulder of Lamb
Slow-cook your The Organic Butchery shoulder of lamb in herbs and honey for a deliciously fragrant Sunday roast
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Frequently asked questions
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A portion of grass fed lamb has a slightly higher calorie content than grass fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.
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Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.
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Organic lamb has been reared in an organic, high-welfare system and this is at the heart of what we do at Coombe Farm Organic. We believe that the meat produced by active, healthy animals is tangibly better than that which comes from intensive systems. Many lambs are grown quickly, fed on grain to 'finish' them at speed. We believe that it's better for animals to grow at the rate nature intended and lead active lives. This means that we don't slaughter our lambs until they're at least eight months old which means your organic lamb will have well-developed muscle with a natural, palatable covering of sweet fat.
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When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.