Slow roasted leg of lamb with salsa verde
1st June 2013

Slow roasted leg of lamb with salsa verde

By Kate Photography by Adam

This is a superb version of the good old kiwi roast.  The flavours are modern yet true to the traditional genius of lamb paired with beautiful, fresh mint. I can’t actually take credit for this one, as it was the standard way that my old boss Isabelle used to do her roasts, and she swore it was the best and only way to treat a beautiful leg of lamb. Salsa verde is a refreshing and zesty alternative to a traditional gravy, and comparatively kind to the waistline!  The meat is meltingly tender and if you haven’t invited enough friends over to eat it all on a Sunday it makes a darnn good sammie on a Monday.


Serves 6 - 8
  • Lamb
  • 1 leg of lamb
  • 1 bunch of fresh rosemary
  • 1 head of garlic
  • Salt and pepper
  • 1 bottle of red wine
  • Salsa Verde
  • 2 ½ cups of fresh mint
  • 1 ½ cup of fresh Italian parsley
  • 1 cup fresh basil leaves
  • 4 anchovies
  • 2 tbsp capers
  • 2 cloves of garlic, coarsely chopped
  • ½ tsp sugar
  • 4 tbsp red wine vinegar
  • 200ml extra virgin olive oil


    • Lamb
    • 1. Preheat oven to 130°C on Bake (or Vent Bake if you have it) and place shelf in the lower third of the oven.
    • 2. Peel garlic and slice cloves in half lengthwise.
    • 3. Break down rosemary into small sprigs.
    • 4. Use the sharp point of a paring knife to make incisions into the lamb and stuff each hole with garlic and rosemary.
    • 5. Place the lamb into the roasting dish and season with salt and pepper.
    • 6. Pour the bottle of red wine into the dish.
    • 7. Place the dish into the oven for 4-5 hours.
    • 8 Top up with warm water if the wine completely evaporates during the cooking process.
    • Salsa Verde
    • Place all ingredients into a food processor and process until smooth.


    1. Gene

      Ohh this brings back memories of many oven tests and taste testings … everyone who tried it loved it! Its definitely the best way to cook a lovely leg of lamb …

    2. Gabe

      Made this for my family last night. It was delicious, really tender and flavorful.
      Thanks for posting this.

    3. Pete

      So delicious and yet so easy! Thanks team :)

    4. Alison

      Do you cover the roast lamb tightly with foil when cooking?

    5. Kate

      No I didn’t the wine just slowly evaporates although I’d love to hear the result if you have tried it this way.

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