A flavour-packed Easter lamb centrepiece
Hosting over Easter? Why not give our Marinated Leg of Lamb with Wild Garlic Salsa Verde a go.
Marinated Leg of Lamb with Wild Garlic Salsa Verde
Served with lemon & caper potatoes, wild garlic butterbeans and crispy kale. Here’s the full recipe:
Lamb
1.5kg Lamb Shoulder
HoneyLamb Marinade
Handful of Rosemary
3 garlic gloves
1 lemon (zest )
2 tsp wholegrain mustard
Olive oil
1 tsp salt
Black pepper
Potatoes
Boil for 10 minutes
Juice of 1/2 Lemon
2 tsp Capers
Olive Oil
Wild Garlic Salsa Verde
A handful of washed Wild Garlic
1 Tbsp capers
Juice of 1/2 lemon
Olive Oil
White Wine
Red Wine Vinegar
1 tsp honey
Pinch of salt
Wild Garlic Butter Beans
Butter Beans
A handful of wild garlic
Lemon Juice
White wine
Olive oil
Fine green beans
Crispy Kale
Kale
1 Chilli
2 Shallots
2 Garlic cloves
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To cook your lamb (weight dependent) we cooked ours for 45 minutes at 190 degrees Celsius, and then for a further 15 minutes uncovered and then leave your lamb to rest for 15 minutes.
Boil the potatoes and then cook for 45 minutes, and cook butter beans & kale at 210 degrees Celsius.
Why not pick up a joint of our free-range Welsh lamb from one of our stores, or order online here.