Ingredients

For the lamb:

  • 1 kg leg of lamb, butterfly cut (your butcher can do this)
  • Olive oil for coating the lamb
  • 1 tsp smoked sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried chilli flakes
  • Salt and pepper

For the salsa verde:

  • 2 cloves garlic
  • Big handful of flat-leaf parsley
  • Small bunch each of basil and mint
  • 2 tbsp capers
  • 8–10 gherkins
  • 6 anchovy fillets
  • 1/2 tbsp Dijon mustard
  • 2 tbsp white or red wine vinegar
  • Salt and pepper
  • Good quality oil (such as rapeseed or olive oil)

Method

To cook the lamb:

  1. Drizzle the oil all over the lamb. Mix the remaining ingredients into a bowl, then rub into the lamb.
  2. Cook the lamb either on a hot BBQ, or sear all over in a hot pan and roast in the oven at 200˚C/180˚ fan-assisted/gas mark 6. Cook it for 25 minutes per 500g.
  3. Remove from the heat, cover loosely with foil, and allow to rest for at least 20 minutes before serving.

To make the salsa verde:

Place all ingredients into a small food processor and blitz until it reaches the desired consistency. I prefer it quite rustic, containing enough oil for a dropping consistency.

Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 28 March 2018

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