Roast Lamb with Potatoes and Salsa Verde
"Impress your family and friends with this easy, yet elegant meal...."
INGREDIENTS
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Ingredients
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1 boneless leg of lamb (3 pounds)
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2 teaspoons fennel seed
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Kosher or sea salt and coarse black pepper
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3-4 tablespoons rosemary, coarsely chopped
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6 cloves garlic, cracked, peeled and chopped
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Kitchen twine
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Extra virgin olive oil (EVOO), for liberal drizzling
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2 1/2 pounds small potatoes, halved
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1 large bulb fennel, cut into 1-inch wedges
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24 cippolini onions, peeled and left whole or 4 medium onions, cut into wedges 1-inch thick
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For the salsa verde:
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2 large shallots, coarsely chopped
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2 cloves garlic, cracked and peeled
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1 cup mint
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1 1/2 cups flat leaf parsley, chopped
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Juice of 2 lemons
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3 tablespoons capers
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3-4 flat anchovies fillets
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1/3-1/2 cup extra virgin olive oil (EVOO)
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2 teaspoons black pepper
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Serves 4 - 6
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