Herby slow-cooked boneless leg of lamb with mint salsa verde
Herby slow-cooked boneless leg of lamb with mint salsa verde

Herby slow-cooked boneless leg of lamb with mint salsa verde

Herby slow-cooked boneless leg of lamb with mint salsa verde

A cool-weather twist on everyone’s barbecue favourite – boneless leg of lamb, smothered in garlic, thyme, rosemary, parsley and oregano, slowly roasted over 10 hours till it’s, um, forkably tender. With it comes a vibrant salsa verde of mint, shallots, rocket and red wine vinegar. Blast in the oven, drizzle with its own pan juices and the salsa and dish up with a potato gratin or mash and a pile of greens.  

To Serve

This could go in a few directions – down the traditional, Sunday roast route with buttered mash or a gratin and a pile of green beans and roast carrots or pumpkin. Or pair with something a bit more textural like our fregola with corn, roast pumpkin and creamy Parmesan dressing. Toss a bag of rocket through the salad and you have yourself a colourful, contemporary share platter for a crowd.
 

Ingredients

Marinated lamb (93%) (lamb leg (85%), olive oil, red wine vinegar (sulphites), tomato paste, onion, parsley, salt, fresh oregano, rosemary, paprika, thyme, garlic powder). Mint salsa verde (6.5%) (olive oil, mint (15%), shallots, rocket, red wine vinegar (sulphites), green chilli, garlic, lemon zest, salt)

Nutritional Info

Serving Size: 270g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2394 kJ 887 kJ
PROTEIN 52.2 g 19.3 g
FAT (TOTAL) 38.5 g 14.2 g
-SATURATED 10.0 g 3.7 g
CARBOHYDRATE 4.4 g 1.6 g
-SUGARS 1.8 g 0.7 g
SODIUM 1032 mg 382 mg

Allergens

Does contain: sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, tree nuts, wheat
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SIZE GUIDE

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Serves 4

SERVES 4

1.08kg- serves 4

To Cook

prep level
No Prep

Preheat oven to 180 degrees. Remove the lamb from the bag and place in the foil tray. Reserve the mint salsa for serving. DEFROSTED: cook for 30 minutes, basting with juices a few times while reheating. FROZEN: cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes or until piping hot. Use two forks to pull the meat apart and drizzle with pan juices. Serve with mint salsa, buttered mash potato and steamed greens. Tip: if you want the sauce to be thicker, transfer it to a saucepan, spoon off the fat if you prefer and simmer until thickened to your liking. Pour the sauce back over the lamb or serve it on the side.

4.8
Rated 4.8 out of 5 stars
Based on 28 reviews
Total 5 star reviews: 25 Total 4 star reviews: 1 Total 3 star reviews: 1 Total 2 star reviews: 1 Total 1 star reviews: 0
93%would recommend this product
28 reviews
  • Lisa H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    12 seconds ago
    Amazing!

    The whole family raved about this lamb, that I served on Christmas day as we have a family member who can't eat Ham or Turkey, so got this to compliment the options. However, everyone wanted to try it and loved it, even my fussy teenager. Very moist and tender and will definitely be ordering again.

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  • Brooke S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 days ago
    So delicious

    Loved it

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  • Andrea I.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    6 days ago
    Perfect

    Extremely delicious and tender

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  • Vicki B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    6 days ago
    Mrs

    Delicious tasty and tender

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  • Natasha C.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    6 days ago
    Family favourite

    We really like this dish. Lots of flavour and the meat is lovely and tender. Always enough left over for lunch the next day too!

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