Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 12.99 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- frozen peas, blanched (to serve)
- 1 cup mint leaves (plus extra to serve)
- 1 cup flat-leaf parsley leaves
- 1/2 cup extra virgin olive oil
- 1/2 lemon, zested (plus juice)
- 1.20-1.40kilograms butterflied lamb shoulder roast with rosemary and mint
- 1tablespoons capers, rinsed, drained
- 1 garlic clove, crushed
Method
Step 1 of 3
For the salsa verde, place the mint, parsley, capers, garlic, olive oil, lemon zest and juice in a small food processor. Season with salt and pepper and process until well combined.
Step 2 of 3
Preheat a barbecue or grill plate over medium-high heat. Drizzle the lamb with olive oil then place on the grill. Cook for 10 minutes each side for medium, or until it is golden and slightly charred. Remove from the heat and rest on a tray, lightly covered with foil, for 5-10 minutes.
Step 3 of 3
Place lamb on a board and thinly slice. Drizzle with salsa verde and serve with peas and fresh mint.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.