Chargrilled leg of lamb with salsa verde and roasted beetroot

By Deli1

Ingredients

• 1 leg of lamb, boneless
• 5 garlic cloves, crushed
• 4 sprigs of rosemary
• olive oil
• 2 lemons, juiced
• 12 beetroots, in a selection of colours--golden, candy and red
• olive oil
• sea salt
• 1 bunch of flat-leaf parsley, stalks removed
• 1 bunch of mint, stalks removed
• 1 bunch of basil, stalks removed
• 35 g of capers
• 50 g of anchovy
• red wine vinegar
• 1 tbsp of Dijon mustard
• olive oil
• 1 lemon, juiced
• black pepper
• salt

Details

Servings 6
Adapted from greatbritishchefs.com

Preparation

Step 1

1.
Prepare the leg of lamb by slicing each of the main muscles into 2cm thick slices. Marinate with lemon juice, olive oil, garlic cloves and rosemary. Leave to marinate for 1-2 hours before using

2.
Preheat the oven to 200ºC/gas mark 6. Wash and dry the beetroots really well. Roughly chop the beets into even-sized chunks, then transfer to a baking sheet with a little olive oil and sea salt. Roast in the oven until tender, about 1 hour, or until a knife goes through easily

3.
For the salsa verde, blend the mint, parsley, basil, capers, mustard and anchovies together until fairly smooth. Add a little red wine vinegar to taste and then olive oil and lemon juice to finish. Keep the salsa fairly thick. Add the seasoning, being careful of the salt level with the capers and anchovies

4.
Heat a large griddle pan until smoking hot. Drain the slices of lamb and pat dry before chargrilling on each side for 2-3 minutes. Transfer the lamb to another tray and leave to rest for a few minutes before serving

5.
Reheat the beetroots in the oven for a couple of minutes and serve with the lamb and salsa verde