Oregano and Lemon Salsa (gf) (v)

1/3 packed cup parsley leaves

2 tablespoons finely chopped fresh oregano

3 tablespoons olive oil 1 clove garlic, crushed finely grated zest 1 lemon 2 tablespoons lemon juice sea salt and ground pepper

Stir all the ingredients together and season generously with salt and pepper. MAKES ½ CUP

COOK’S NOTE:

We served the lamb over hot polenta

(see page 109). A creamy potato or parsnip mash would also be delicious. The lamb can be cooked 2-3 days ahead. Cool then cover and chill. Lift off and discard the layer of fat that will have set over the jellied cooking juices. Re-cover the baking dish and place back in a 180°C oven for about 1-1½ hours, or until fully heated through to the bone.