Spring roasts
Olive|April 2022
Welcome the new season with these lighter centrepieces, ideal for the long Easter weekend
ANNA GLOVER
Spring roasts

Rolled lamb leg with saba Verde stuffing

Salsa verde has it all: it's fresh, zingy, vibrant, and pairs so well with lamb, making it a zesty alternative to your usual stuffing. Don't forget the white wine marinade here, too it's a game-changer when it comes to making succulent, flavourful lamb, and doubles up to braise the beans.

1 HOUR 40 MINUTES + 24 HOURS MARINATING SERVES 4-6 EASY

  • lamb leg 1.5 kg, deboned and butterflied
  • white wine 200ml
  • rosemary 3 sprigs
  • garlic 3 cloves, bashed
  • onion 1, roughly chopped
  • bay leaves 2
  • olive oil 50ml, plus 2 tbsp and extra for drizzling
  • chicken stock 200ml
  • broad beans 400g, double podded
  • watercress a handful, to serve

STUFFING

  • flat-leaf parsley a large bunch, finely chopped (stalks included)
  • mint a small bunch, leaves picked and finely chopped
  • brown anchovies 6, finely chopped
  • capers 4 tbsp, drained and finely chopped 4
  • lemon 1, zested and juiced
  • white wine vinegar 1 tbsp
  • shallots 2 long, finely chopped
  • panko breadcrumbs 25g
  • whole roasted carrots and skin-on roast potatoes to serve

1 Put the lamb, skin-side down, on a chopping board. Make slashes in the meat using a sharp knife, being careful not go all the way through - this will just help the marinade penetrate the meat and ensure the lamb is an even thickness. Season all over.

Denne historien er fra April 2022-utgaven av Olive.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra April 2022-utgaven av Olive.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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