| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Welsh |
Meats |
3 |
Servings |
INGREDIENTS
| 1 |
|
Boneless Lamb Leg Roast |
|
|
Salt And Freshly Ground Black Pepper |
|
|
Sprig Fresh Rosemary |
| 1 |
|
Clove Garlic, Peeled; Cut In Slivers |
|
|
For The Sauce: |
| 1 |
pk |
Fresh Flat-Leaf Parsley |
| 1/2 |
pk |
Fresh Mint |
| 2 |
|
Cloves Garlic; Crushed |
| 2 |
tb |
Capers; Drained |
| 1 |
tb |
Dijon Mustard |
| 1 |
tb |
White Wine Vinegar |
| 3 |
fl |
Extra Virgin Olive Oil |
INSTRUCTIONS
1. Place the lamb in a roasting tin. Season. Slash with a sharp knife and
place the rosemary and garlic in the incisions.
2. Place in a preheated oven 190 C or 375 F for 1 hour or until the juices
run clear. for a well-done joint, cook for a further 5 - 10 minutes.
3. Meanwhile, make the sauce. Remove the leaves from the parsley and mint
and, in a food processor, process them with the garlic capers, mustard and
vinegar until finely chopped.
4. Gradually trickle in the oil and continue to process until well
combined.
5. Allow the lamb to stand for 10 minutes before carving. Serve with the
salsa verde.
Posted to EAT-L Digest 07 Aug 96
Date: Thu, 8 Aug 1996 13:37:24 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Waitrose used Welsh lamb, which is renowned for its tenderness and
flavour which is complemented in this easy recipe by a piquant
salsa verde sauce
with mint, parsley, capers, garlic and dijon mustard. If you
prefer, you can
make the sauce in advance - keep it covered in the fridge and stir
before
serving. Accompany with a selection of fresh seasonal vegetables.
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