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

Boneless leg of lamb smothered in garlic, thyme, rosemary, parsley and oregano, roasted low and slow for 10 hours at ours until it is, quite literally, forkably tender. It arrives at yours with a vibrant salsa verde of mint, shallots, rocket and red wine vinegar. Give it a quick blast in the oven, drizzle with its own pan juices and finish with that herby mint salsa. It screams Aussie summer and absolutely belongs on your Christmas table.

To Serve

This one’s versatile. Go classic with buttered mash or gratin and a bowl of Brussels sprouts, or serve it with our pearl cous cous with roast pumpkin, corn and creamy Parmesan dressing.

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)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

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, or more if part of a shared buffet.

To Cook

prep level
Some 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.