RECIPE: Easter Leg of Lamb with Hasselback Potatoes and Salsa Verde
Maldon Salt have put together a collection of Easter recipes perfect for entertaining and elevating your celebrations. Here we have Easter Leg of Lamb with Hasselback Potatoes and Salsa Verde.
Ingredients
- 2kg leg of lamb
- A handful of rosemary sprigs
- 2x garlic bulbs
- 10x bay leaves
- 5x banana shallots
- 5kg Maris piper potatoes
- 1 lemon, halved
- 5 tbsp olive oil
- Maldon Sea Salt
- Cracked black pepper
Salsa verde:
- 1 small banana shallot, finely chopped
- 2 anchovies, chopped
- 1 tbsp capers, drained and chopped
- Small handful of parsley, leaves picked and finely chopped
- Small handful of basil, leaves picked and finely chopped
- 1 tbsp red wine vinegar or sherry vinegar
- 150ml olive oil
Method
- Preheat the oven to 180c.
- Firstly, start with the Hasselback potatoes. The easiest way to make the cuts is to place a potato onto a chopping board and put a chopstick flat on either side. Then using a knife, carefully cut slices all the way along the potato – the chopsticks will ensure that you don’t cut fully through the potato. Repeat this with each potato.
- Place the leg of lamb onto a large roasting tray skin side up, and then nestle the prepared potatoes around it. Cut the shallots in half lengthways and add them to the tray. Cut the garlic bulbs in half, cutting through the cloves like a cross section. Add two of the halves to the tray. Use a sharp knife to insert some small cuts into the skin of the lamb, then press some of the other cut garlic cloves and small sprigs from the rosemary into the cuts. Slice the lemon in half and add this to the tray as well. Finally slot the bay leaves into some of the cuts of the potatoes.
- Drizzle the potatoes, shallots, garlic and lemons with 3 tbsp of the olive oil then drizzle the remaining two across the lamb. Season well with Maldon Sea Salt and cracked black pepper. Place into the preheated oven and roast for 1 hour 25 minutes.
- While the lamb and potatoes are cooking, make the salsa verde. Add the chopped shallot, anchovies, capers and herbs into a bowl. Add the red wine vinegar and give it a stir. Then slowly drizzle in the olive oil and give it a good mix. Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.
- Once the lamb is cooked, remove it from the oven. The potatoes should be lovely and golden, and tender in the middle – but if they need a little longer, simply lift the lamb out onto a board to rest and return them to the oven for 10 minutes. Allow the lamb to rest before carving and serving with the potatoes, some greens and the salsa verde.
