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Roast lamb with green sauce

Serves 6

Difficulty Easy

Prep Time 40 minutes, plus overnight marinating time

Cooking Time 2 hours

For the green sauce:

For the roasting pan dressing:

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

Cook the lamb for 25 minutes per 500 g for medium.

Roast lamb with green sauce