Hepburns Leg of New Season Lamb with Salsa Verde

In the words of Duncan, the new season lamb that we have got in from the South Devon Heritage coast for Easter 2021 is ‘absolutely sublime’.

The lamb has been overwintered with some additional feed but being free range, a large part of its diet is formed from grazing on a variety of coastal plants and herbs such as rock samphire, mallow and wild rosemary.

As a result, when it comes to cooking, you really don’t have to do much in the way of seasoning, except to apply a liberal coating of sea salt and pepper – and perhaps studding with extra rosemary.

If you did want to add a bit of flair for the table, we suggest you make up a quick Salsa Verde, or green sauce. A spoonful on the side is the perfect compliment and helps cuts through that inherent rich flavour.

Something a bit different from mint sauce in other words.

Ingredients – serves 6

1 Whole Leg of Hepburns Lamb (approx. 2.2kg)

Sea salt and cracked black pepper

Splash of oil

3 sprigs of rosemary, cut into darts

For the Salsa Verde

Small bunch of flat leaf parsley, roughly chopped

Small bunch of basil leaves, roughly chopped

Small bunch of mint leaves, roughly chopped

2 garlic cloves, peeled and crushed

1 tbsp Dijon mustard

6 anchovy fillets

1 tbsp capers, drained

150 ml olive oil

Salt and pepper

Method

Heat your oven to 220°C and season the lamb generously with oil, sea salt and cracked black pepper. Using a paring knife, make several incisions all over, about 1cm deep and plug a rosemary dart into each one.

Place into the oven and roast for 20 minutes, before reducing the heat to 180°C and cook for a further 60 minutes. This will roast to medium and pink. If you want to cook well-done, roast for a further 90 minutes.

Leave to rest for at least 30 minutes before carving.

To make the Salsa Verde, simply combine all the ingredients together in a bowl and taste for personal preference on seasoning.

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