Rump of Devon Lamb with Grilled Veg and Salsa Verde

Serves 2


  • Serve with: a glass of good red wine.
  • Cooking instructions: remove the lid and place the tray in a pre-heated oven at 180°C – 15 minutes for pink or 25 minutes for well done, and then rest for 5 minutes.
  • How we make it: we season and seal the lamb to give great flavour, grill the veg with olive oil, lightly roast the potatoes and serve them with salsa verde. Salsa verde is a green sauce made from parsley, basil, mint, capers, gherkins, garlic, mustard, red wine vinegar, olive oil and a hint of anchovy.
  • Ingredients: lamb, potato, courgette, red pepper, olive oil, salt & pepper, parsley, basil, mint, olive oil, capers, gherkins, red wine vinegar, dijon mustard, anchovy fillets, salt & pepper.
  • Allergens:  mustard, anchovy (fish), red wine vinegar (may contain sulphites).


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