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COOK

SLOW-ROASTED LEG OF LAMB WITH SALSA VERDE

SERVES 6 - 8 LAMB

LAMB

1  Preheat oven to 130°C (270°F) on Bake (or Vent

1 leg lamb

Bake if you have it) and place shelf in the lower

1 bunch fresh rosemary

third of the oven. 2  Peel garlic and slice cloves

1 head garlic

in half lengthwise. 3  Break down rosemary into

Salt and pepper

small sprigs. 4  Use the sharp point of a paring

1 bottle red wine

SALSA VERDE

knife to make incisions into the lamb and stuff each hole with garlic and rosemary. 5  Place the lamb in a roasting dish and season with salt and pepper. 6  Pour the wine into the dish. 7  Place

2½ cups fresh mint

dish into the oven for 4 - 5 hours. 8  Top up with

1½ cups fresh Italian parsley

warm water if the wine completely evaporates

1 cup fresh basil leaves

during the cooking process.

4 anchovies 2 tbsp capers 2 cloves garlic, coarsely chopped

SALSA VERDE

Place all ingredients into a food processor and process until smooth. Serve on side with lamb.

½ tsp sugar 4 tbsp red wine vinegar 200ml (7 fl oz) extra virgin olive oil

SERVE WITH WILTED KALE WITH NUTMEG AND BUTTER (SEE PAGE 27)

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9/08/16 2:21 pm


Fisher & Paykel Lifestyle magazine