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Roast leg of spring lamb with watercress and walnut salsa

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


 

METHOD

  1. Season the lamb and roast in a pre-heated oven at 170 degrees C until cooked to your liking.
  2. 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.
  3. Once the lamb is cooked, serve with traditional vegetables and the salsa in a little bowl on theside or over the sliced lamb.