This is a simple but key addition to the summer season. It is great for jazzing up meat, roasted vegetables, or drizzled over new potatoes. Traditionally salsa verde is made with parsley however I find it is even better with the addition of basil and mint.
The marinade on this lamb is something else. It may not look pretty but this dish is delicious. The marinade combined with the mint topping takes this lamb leg to the next level. It is ideal for special occasions. Definitely give this a go the next time you have a beautiful New Zealand Lamb Leg in the freezer.
This recipe is doing the rounds at work and considering I work at one of New Zealand’s largest beef and lamb exporters this is a huge compliment to Chelsea Winter who created it. These shanks are outstanding on a cold winters night and superb with a nice red to wash it down. I use my trusty slow cooker for this so that I can come home from work and devour however you can do it in the oven. Visit Chelsea’s website below for the original recipe.
Greers Road Kitchen 