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Roasted Leg of Lamb, Mediterranean Chickpea Stew, Salsa Verde

Roasted Leg of Lamb, Mediterranean Chickpea Stew, Salsa Verde

Ingredients (serves 4-6 as a main course)

Roasted Leg of Lamb, Mediterranean Chickpea Stew
1.5 kg boneless leg of lamb

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1 jar chickpeas, jus and all

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1 jar roasted red peppers, drained

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Good quality olive oil

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2-3 cloves of garlic, peeled and crushed
2 medium red onions, quartered
1 tbsp capers
2 tbsp black olives, deseeded 
Few sprigs of fresh rosemary
1 tsp dry oregano 
Salt and pepper for seasoning
Salsa Verde
Small bunch of fresh parsley, stalks and all 
Couple of sprigs of mint, stalks and all 
1 lemon juice 
Good quality olive oil 


Roasted Leg of Lamb

  1. Remove the rosemary needles from the stalk and roughly chop
  2. Mix together with salt and pepper and stuff the mixture into the lamb. If your lamb comes pre-rolled, open it up, stuff it and tie the meat up again
  3. Pour 200ml water into a roasting tray and roast the lamb on a roasting rack for 20 min at 200C. Then turn down the oven to 160C for a further 2 hours
  4. Half way through, add the onions and garlic to the bottom of the roasting tray so that they gently roast in the lamb fat. Top up with water if needed
  5. While your lamb is roasting, prepare your Salsa Verde

Salsa Verde

  1. Blend the parsley and mint together gradually by adding both the lemon juice and the olive oil. I recommend using a ratio of 50/50 of each
  2. Taste and season with salt and pepper. If you would like extra acidity you can always add some more lemon juice or a splash of white wine vinegar
  3. Once the lamb is ready, remove from the oven and cover with aluminium foil and set to one side to rest
  4. Now finish your Mediterranean Stew

Mediterranean Stew

  1. Remove the roasted onions and garlic from the lamb fat
  2. Gently drain off the fat but keep the cooking juices
  3. In a medium saucepan combine the chickpeas, roasted red peppers, garlic, onions, capers and olives
  4. Pour the cooking juices over the mixture and gently simmer. Be careful not to let your stew boil as all the ingredients are already roasted or pre-cooked. You just need to heat it through and let the flavours blend together
  5. Add a splash of water or a drop of white wine if your stew is too dry but don’t add too much liquid as you will end up with a soup
  6. Simmer for 5-10 mins. Taste and add additional seasoning if needed
  7. Once you are happy with the seasoning, sprinkle over the dry oregano
  8. By this time your lamb will be well rested and ready to carve 
  9. Place everything in the middle of the table and enjoy the feast!