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.

Mains

Lamb with roasted beetroot and salsa verde

This beautiful lamb dish is served with roasted beetroot and salsa verde

Added on August 23, 2019

Joe McCarthy, head chef at The Wychwood Inn in the Cotswolds, shares his recipe for lamb with beetroot and salsa verde

www.thewychwoodinn.com

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.

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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.