Roast Lamb with Fennel and Wild Garlic Salsa Verde

[[ recipeID=recipe-8kmvmk61d, title=Roast Lamb with Fennel and Wild Garlic Salsa Verde ]]

Roast Lamb with Fennel and Wild Garlic Salsa Verde

Servings:

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 2 hours 30 mins

Ingredients

Instructions

Ingredients

For the Lamb

  • 1 large bulb of garlic, split in half + 2 cloves of garlic, crushed
  • 1 fennel bulb, thinly sliced
  • 1-2 onions, peeled and sliced
  • Finely grated zest of 1 lemon
  • ¾ stems of rosemary leaves, roughly chopped
  • Sea salt
  • Pepper
  • Olive Oil
  • Leg of lamb (cooking time here based on 2kg). nb. you can ask your butcher to debone it for you so that it’s easier to carve.
  • A small bunch of wild garlic, washed (optional).

For the Jus

  • 1 small glass of white wine
  • 1 tbsp of flour

For the Salsa Verde

  • 1 generous handful of flat leaf parsley
  • 1 small handful of tarragon
  • 1 handful of wild garlic (or 2 crushed cloves of garlic)
  • 1 small handful of mint
  • 1 tbsp of capers
  • 2-3 anchovies (optional but most definitely advised)
  • The zest and juice of two lemons
  • Extra virgin olive oil
  • A pinch of sea salt flakes

Instructions

  1. Take your lamb out of the fridge a good hour or two before cooking to allow it to come to room temperature.
  2. Preheat oven to 200c fan.
  3. In a small bowl or pestle and mortar mix together the olive oil, lemon zest, crushed garlic and chopped rosemary.
  4. Place the fennel, onions and garlic bulb into a large baking tray and coat with a good glug of olive oil.
  5. Season the lamb well with sea salt and pepper before rubbing the marinade all over, wrap the joint in the wild garlic if using. Place it on top of the vegetables in the tray.
  6. Cover with foil and cook in the preheated oven for an hour.
  7. After an hour remove the foil and cook for a further 20-30 minutes depending on how you like your meat cooked (25 minutes should result in a blushing pink).
  8. Once cooked remove from the oven and transfer the lamb onto a board, cover with foil and a couple of tea-towels and allow to rest for around an hour before carving (meanwhile you can get on with your sides).
  9. Place the fennel and onion onto your serving platter for later, putting the roasting pan with any roasting juices and the bulb of garlic to one side.

For the Salsa verde:

  1. Starting with around 6tbsp of olive oil, place all of the ingredients into a food processor or blender and blitz until smooth. Add more olive oil until you reach the desired consistency (it should be fairly thick, similar to a loose pesto).
  2. Arrange large dollops of the salsa verde onto the serving platter around your fennel and onion, putting the rest into a small bowl for the table.

To make a jus:

  1. Going back to your roasting tin, squeeze the roasted garlic out of its pods into the baking tray and add any resting juices from the lamb.Place the roasting tray onto the hob and turn on the heat, sprinkle over the flour and whisk to mix before adding the wine. Simmer until the wine has evaporated, then add a cup of water (use vegetable water if you have it). Whisk for a few mins until the flour has completely dissolved. Poor into a jug.
  2. Carve a few slice of lamb and place that and the joint onto the platter on top of the salsa verde, fennel and onion.
  3. Served here with buttered jersey royals, minted asparagus, peas, green beans and tenderstem broccoli and carrots in a lemon and dill dressing.