Slow-Roasted Lamb With Peppery Salad And Mint Vinaigrette Recipe

Name: Slow-Roasted Lamb With Peppery Salad And Mint Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None red onions, skin left on, washed, each slice into thirds; 4 sprigs fresh rosemary; 1 None leg of lamb (4 1/2 lbs); 8 cloves garlic, peeled; None None Olive oil, for drizzling; None None Roast potatoes, to serve; None None FOR THE PEPPERY SALAD; 4 oz arugula; 4 oz watercress; 1 lb green beans, trimmed and blanched; 1/2 cup fresh mint leaves; 4 oz feta cheese, crumbled; 1/2 cup hazelnuts, toasted (optional); None None FOR THE MINT VINAIGRETTE; 1/2 cup fresh mint leaves; 2 None lemons, juiced; 1 clove garlic; 1 tsp sugar; None None Olive oil

Servings: persons

2 None red onions, skin left on, washed, each slice into thirds
4 sprigs fresh rosemary
1 None leg of lamb (4 1/2 lbs)
8 cloves garlic, peeled
None None Olive oil, for drizzling
None None Roast potatoes, to serve
None None FOR THE PEPPERY SALAD
4 oz arugula
4 oz watercress
1 lb green beans, trimmed and blanched
1/2 cup fresh mint leaves
4 oz feta cheese, crumbled
1/2 cup hazelnuts, toasted (optional)
None None FOR THE MINT VINAIGRETTE
1/2 cup fresh mint leaves
2 None lemons, juiced
1 clove garlic
1 tsp sugar
None None Olive oil

1
Preheat the oven to 300u00b0F. Place onions and rosemary in a roasting pan; place the lamb on top.
2
Use a small, sharp knife to cut 8 slits in the lamb and insert garlic cloves. Sprinkle generously with sea salt and drizzle liberally with oil. Roast for 4 hours, or until meat is falling off the bone.
3
For the salad, combine all ingredients in a large bowl. Season well with ground black pepper.
4
For the vinaigrette, blend all ingredients, except oil, until smooth. With the motor running, pour in enough oil (about 1/2 cup) to form an emulsion. Season with salt and black pepper. Drizzle over salad.
5
Serve lamb with peppery salad and roast potatoes.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 None red onions, skin left on, washed, each slice into thirds, 4 sprigs fresh rosemary, 1 None leg of lamb (4 1/2 lbs), 8 cloves garlic, peeled, and more.

Yes, Slow-Roasted Lamb With Peppery Salad And Mint Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow-Roasted Lamb With Peppery Salad And Mint Vinaigrette

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