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Roast Leg of Lamb with Onion Gravy and Mint Salsa Verde
A succulent bone‑in leg of lamb roasted with rosemary, garlic and anchovy for deep umami, served with a rich caramelised onion gravy and a bright Italian‑style mint salsa verde. Accompanied by buttery smashed swede and potatoes, this is a show‑stopping main course perfect for a family dinner or holiday feast.
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Cost Breakdown
Critical Success Points
- • Insert aromatics into the lamb
- • Roast the lamb to proper internal temperature
- • Make the roux without burning
- • Rest the lamb before carving
Safety Warnings
- • Handle raw lamb with separate cutting board and wash hands thoroughly.
- • Use oven mitts when handling hot roasting pan.
- • Sharp knife required for inserting aromatics; cut away from body.
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