Photo: Emiliano Vittoriosi
Quick roast lamb with salsa verde
12 ingredients
Serves 6
openrecipes
A butterflied leg of lamb will cook more quickly - serve with an Italian green sauce of basil, parsley, anchovies and capers
Estimated Nutrition (whole recipe, rough)
474
Calories
28g
Protein
35g
Fat
15g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp fennel seeds , lightly crushed
- 1 lemon , juiced
- extra-virgin olive oil
- 1.6kg leg of lamb , boned and butterflied (ask your butcher to do this)
- 1 shallot , roughly chopped
- 4 anchovies in olive oil, drained
- 1 garlic clove
- 1 lemon , zested and juiced
- 2 tbsp capers
- a small bunch parsley , roughly chopped
- a small bunch basil , roughly chopped
- extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes