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 58 reviews
Total 5 star reviews: 51 Total 4 star reviews: 5 Total 3 star reviews: 1 Total 2 star reviews: 1 Total 1 star reviews: 0
97%would recommend this product
58 reviews
  • Adeline L.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    13 seconds ago
    Easter Sunday dinner

    We took this onboard our boat to share with another couple. We had an antipasto platter as our starter, then for mains, the lamb, potato gratin and a salad. There was at least a portion of the lamb leftover. We loved it and will definitely order this again.

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  • Bianca B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    Yesterday
    Lamb

    Taste great!

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  • Madeleine C.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    Yesterday
    Delicious and easy

    Great flavours and convenience

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  • Simone R.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 days ago
    Succulent & flavoursome

    Love love love the flavours in this dish. The salsa verde is the perfect pairing.

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  • Mariana Ricarte P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 weeks ago
    Delicious

    Tasty, juicy and flavourful.

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