Recipe - Roast Lamb With Salsa Verde

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 pack Fresh FlatLeaf Parsley
One half pack Fresh Mint
2 Cloves Garlic; Crushed
2 tablespoon Capers; Drained
1 tablespoon Dijon Mustard
1 tablespoon White Wine Vinegar
3 fl Extra Virgin Olive Oil

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 welldone 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 EATL 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.