ROAST LAMB WITH GREEN SAUCE

“Tangy buttermilk is a fantastic tenderiser for meat and poultry – pour it over the lamb and let it work its magic overnight.”

Serves 6

EASY

Preparation: 40 minutes, plus overnight marinating time

Cooking: 2 hours

buttermilk 1 cup garlic 3 cloves, finely chopped, plus 2 heads for roasting rosemary 6 sprigs chopped, plus 2 t for roasting lemon 1, zested and juiced sea salt and freshly ground black pepper, to taste bone-in free-range leg of lamb 1.7–2 kg olive oil 2T butter 50 g fresh mint, for serving

Woolworths mixed colour baby Swiss chard 2 x 60 g punnets, blanched mixed green beans 600 g, blanched, for serving

For the green sauce: spring onions 3 chives 15 g

Italian parsley 10 g capers 1T anchovies 1T olive oil ¼ cup lemon juice or vinegar, to taste

For the roasting pan dressing: reserved roasting pan juices sherry vinegar 2–3 T garlic 2–3 cloves, crushed rosemary 2 sprigs sea salt and freshly ground black pepper, to taste

1 Combine the buttermilk, garlic, rosemary, lemon zest and juice in a bowl and season to taste. Massage the buttermilk mixture into the lamb and chill overnight. 2 Preheat the oven to 160°C. Place the lamb in a roasting tray, drizzle with olive oil and roast, basting occasionally with the pan juices, for 1 hour 45 minutes to 1 hour 55 minutes for medium rare, or until cooked to your liking. Remove from the oven and set aside to rest. 3 To make the green sauce, blanch the spring onions, chives and parsley for 5 seconds in boiling water. Drain and blend with the remaining ingredients to make a vibrant sauce. 4 To make the roasting pan dressing, bring the roasting pan juices to a simmer in a small saucepan and reduce slightly. Add the sherry vinegar, garlic, rosemary and season. Spoon the warm dressing over the chard and beans before serving with the lamb, green sauce and mint. Cook’s note: Cook the lamb for 25 minutes per 500 g for medium. HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Fairview

Shiraz 2017