Slow roasted leg of lamb with salsa verde

Photographer: Adam
Serves 6 – 8

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.


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


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.