Lamb with roasted beetroot and salsa verde
This beautiful lamb dish is served with roasted beetroot and salsa verde
- Added on August 23, 2019
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- You will need
- Method
For the salsa verde
- Capers 2 tbsp
- Anchovy fillets 2
- Garlic cloves 2, peeled
- Parsley 100g
- Mint 100g
- Basil 100g
- Extra virgin olive oil 70g
- Dijon mustard 1 tsp
- Red wine vinegar 1 tbsp
- Salt a pinch
- Beetroots 3
- Lamb rumps 4, approximately 170g each
- Fresh thyme a couple sprigs
- Garlic 1 clove, peeled
- Salt a pinch
- Unsalted butter 50g
- Fresh mint to serve
- For the salsa verde: place all the ingredients in a blender, then blitz to a paste. Put to one side.
- For the roasted beetroot: preheat the oven to 180°c / gas 4. Roll the beetroot in oil and salt, then wrap each one in foil. Place them on a baking tray, then cook for 1 hour. Leave to cool, then peel and cut into pieces.
- Increase the oven temperature to 200°c / gas 6.
- For the lamb: roll the rumps in a little oil, then place in a hot, dry pan. Add a splash of oil then add the thyme, garlic, salt and butter. Fry the rumps until browned. Place the rumps on a baking tray and cook in the oven for 7–10 minutes (they will have a core temperature of 45°c when cooked). Remove from the oven and rest for 5 minutes.
- To serve: pour a little of the salsa verde onto each plate and spread evenly with a spoon. Top with the beetroot and lamb and finish with fresh mint.
You will need
For the salsa verde
- Capers 2 tbsp
- Anchovy fillets 2
- Garlic cloves 2, peeled
- Parsley 100g
- Mint 100g
- Basil 100g
- Extra virgin olive oil 70g
- Dijon mustard 1 tsp
- Red wine vinegar 1 tbsp
- Salt a pinch
- Beetroots 3
- Lamb rumps 4, approximately 170g each
- Fresh thyme a couple sprigs
- Garlic 1 clove, peeled
- Salt a pinch
- Unsalted butter 50g
- Fresh mint to serve
Method
- For the salsa verde: place all the ingredients in a blender, then blitz to a paste. Put to one side.
- For the roasted beetroot: preheat the oven to 180°c / gas 4. Roll the beetroot in oil and salt, then wrap each one in foil. Place them on a baking tray, then cook for 1 hour. Leave to cool, then peel and cut into pieces.
- Increase the oven temperature to 200°c / gas 6.
- For the lamb: roll the rumps in a little oil, then place in a hot, dry pan. Add a splash of oil then add the thyme, garlic, salt and butter. Fry the rumps until browned. Place the rumps on a baking tray and cook in the oven for 7–10 minutes (they will have a core temperature of 45°c when cooked). Remove from the oven and rest for 5 minutes.
- To serve: pour a little of the salsa verde onto each plate and spread evenly with a spoon. Top with the beetroot and lamb and finish with fresh mint.