Roast Leg of Lamb with Onion Gravy and Mint Salsa Verde

Ingredients

• 5 lb Leg of Lamb (bone‑in, trimmed)
• 4 sprigs Rosemary (fresh)
• 3 cloves Garlic (sliced)
• 4 fillets Anchovy Fillets (thinly sliced)
• to taste Salt (sea salt)
• to taste Black Pepper (freshly ground)
• 3 pieces Onion (peeled and sliced)
• 1 tablespoon All-Purpose Flour (for gravy)
• 100 ml Red Wine (dry, for deglazing)
• 470 ml Chicken Stock (preferably low‑sodium)
• 0.5 cup Mint Leaves (packed)
• 0.5 cup Parsley (packed)
• 1 small Gherkin (finely diced)
• 1 teaspoon Capers (rinsed)
• 1 tablespoon Olive Oil (extra virgin)
• 1 teaspoon Dijon Mustard (smooth)
• 1.5 teaspoon Red Wine Vinegar (for salsa verde)
• 1 large Swede (Rutabaga) (peeled and cubed)
• 4 medium Potatoes (peeled and cubed)
• 2 tablespoons Butter (for smashing veg)

Instructions

1. Insert aromatics into the lamb

   Using the tip of a sharp knife, make small slits in the leg of lamb where the meat shows a pink‑white seam. Insert a slice of garlic, a piece of rosemary, and a thin bit of anchovy into each slit.

   Time: PT10M

2. Season the lamb

   Rub the entire leg with sea salt and freshly ground black pepper, ensuring the seasoning reaches the inserted aromatics.

   Time: PT5M

3. Preheat the oven

   Set the oven to 180°C (350°F) and allow it to come to temperature.

   Time: PT10M

   Temperature: 180°C

4. Roast the lamb

   Place the seasoned leg on the rack inside the roasting pan. Roast for 1 hour 30 minutes, basting once halfway through with pan juices.

   Time: PT1H30M

   Temperature: 180°C

5. Prepare onion mixture for gravy

   While the lamb roasts, peel and halve 3 onions, then slice them thinly. Set aside.

   Time: PT10M

6. Add aromatics to the roasting pan

   After the lamb has roasted for about 30 minutes, scatter the sliced onions, any remaining garlic, rosemary, and anchovy bits into the pan. They will soak up the lamb fat and begin to caramelise.

   Time: PT5M

7. Rest the lamb

   When the lamb reaches the desired internal temperature, remove it from the oven, transfer to a cutting board, and loosely cover with foil. Let rest for 10 minutes.

   Time: PT10M

8. Degrease the pan

   Skim off excess fat from the roasting pan, leaving about 1 tablespoon of liquid and browned bits.

   Time: PT5M

9. Make the roux

   Place the roasting pan on the stovetop over medium‑high heat. Sprinkle 1 tablespoon of flour over the pan juices and stir continuously for 2 minutes until lightly golden.

   Time: PT2M

10. Deglaze with red wine

    Add 100 ml of dry red wine, stirring to dissolve the roux. Cook for 3 minutes until the wine reduces slightly and the mixture thickens.

    Time: PT3M

11. Finish the onion gravy

    Stir in 470 ml of chicken stock, bring to a gentle simmer, then reduce heat to medium‑low and cook for 10 minutes, stirring occasionally, until the gravy reaches a silky consistency.

    Time: PT10M

12. Season the gravy

    Season the gravy with additional salt and pepper if needed.

    Time: PT2M

13. Prepare salsa verde

    In a food processor, combine mint, parsley, half a garlic clove, one anchovy fillet, the diced gherkin, and capers. Pulse until finely but still rustic.

    Time: PT2M

14. Finish salsa verde

    Add 1 tablespoon olive oil, 1 teaspoon Dijon mustard, a pinch of salt and pepper, and 1.5 teaspoons red wine vinegar. Pulse briefly to combine.

    Time: PT1M

15. Cook smashed veg

    Place the cubed swede and potatoes in a pot of salted boiling water. Cook for about 20 minutes, or until fork‑tender.

    Time: PT20M

    Temperature: 100°C

16. Mash the vegetables

    Drain the veg, return to the pot, add 2 tablespoons butter, and smash with a potato masher or fork until a rustic mash forms.

    Time: PT5M

17. Plate and serve

    Slice the rested lamb, arrange on a serving platter with a mound of smashed veg, drizzle salsa verde over the meat, and serve the onion gravy on the side.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Leg of Lamb: Boneless leg of lamb (adjust cooking time)
• Instead of Rosemary: Dried rosemary (1 tsp)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Anchovy Fillets: Anchovy paste (1 tsp)
• Instead of Onion: Shallots
• Instead of All-Purpose Flour: Gluten‑free flour
• Instead of Red Wine: Beef stock (100 ml)
• Instead of Chicken Stock: Vegetable stock
• Instead of Mint Leaves: Basil
• Instead of Parsley: Cilantro
• Instead of Gherkin: Cornichon
• Instead of Capers: Green olives (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Red Wine Vinegar: Apple cider vinegar (1.5 tsp)
• Instead of Swede (Rutabaga): Turnip
• Instead of Potatoes: Sweet potatoes
• Instead of Butter: Olive oil

Equipment Needed

• Roasting pan with rack
• Chef's knife
• Cutting board
• Food processor or chopper (optional)
• Small saucepan
• Wooden spoon or spatula
• Meat thermometer (optional)
• Aluminum foil (optional)
• Mixing bowl
• Ladle
• Pot for vegetables
• Masher or fork
• Tongs

Critical Steps — Do Not Skip

• Insert aromatics into the lamb
• Roast the lamb to proper internal temperature
• Make the roux without burning
• Rest the lamb before carving

Chef Tips from the Video

• Use a meat thermometer for precise doneness.
• Pat the lamb dry before inserting aromatics for better adhesion.
• Degrease the pan carefully; the remaining fat adds flavor to the gravy.
• For extra depth, add a splash of balsamic vinegar to the gravy at the end.

Troubleshooting

Storage

Refrigerator: Gravy and salsa verde keep 3‑4 days in airtight containers; sliced lamb 3 days.

Freezer: Whole cooked leg can be frozen for up to 2 months; thaw before reheating.

Room temperature: Do not store cooked meat or sauces at room temperature for more than 2 hours.

Make-Ahead Tips

• Salsa verde can be prepared 2 days ahead and kept refrigerated.
• Gravy can be made ahead; reheat gently and add a splash of stock if too thick.
• Season the lamb a few hours before roasting for deeper flavor.