LM502 SLANEY VALLEY Lamb Leg Boneless 2.2 – 2.6kg | 1
SL147 Watercress Pre Pack | 200g
HB254 Parsley Flat 1kg | 100g
VW160 Garlic String 500g | 15g, crushed
OL102 Extra Virgin Olive Oil 5 Ltr Tub | 300ml
NU111 WALNUTS (HALVES) 1KG BAG | 75g
SP115 Black Pepper Whole| 530g
SP146 Sea Salt Large Refined 1kg Pack
- Season the lamb and roast in a pre-heated oven at 170 degrees C until cooked to your liking.
- To make the salsa, put the cress, parsley, garlic and oil into a food processor and blitz until pesto consistency, add the walnuts and process until roughly chopped. Season and reserve.
- Once the lamb is cooked, serve with traditional vegetables and the salsa in a little bowl on theside or over the sliced lamb.