Lamb with lemony roast potatoes
Try serving lamb with a salsa verde instead of gravy, as it cuts through the richness of the meat. It’s one you can roll out at any time of year.
Serves 6• Prep 20 mins• Cook 1 hr 20 mins
1.2kg boneless leg of lamb, at room temperature
1.5kg Maris Piper potatoes, peeled and cut into halves or quarters
1 unwaxed lemon, zested then cut into
6 wedges
1 tbsp rapeseed oil
For the salsa verde:
25g bunch mint
50g bunch parsley
30g tin anchovies in olive oil
2 tbsp capers
2 garlic cloves, peeled, halved and any green centre removed
1 tbsp Dijon mustard
5 tbsp olive oil
Heat the oven to 200C Fan/Gas 7. Put the ingredients for the salsa verde, including
