Aromatic Lamb Italiano With Salsa Verde

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. Blitz the garlic, herbs and a grind of black pepper into a rough paste. Rub into the lamb and put in a roasting tray. Add the wine, lemon and shallots and roast for 3 hours, turning occasionally.

3. Mix the other ingredients to make the salsa verde.

4. Remove the lamb from the oven, cover with foil and rest for 30 minutes Carve the meat and drizzle with the salsa verde to serve.

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Nutrient	Quantity
Total fats	165.7235 g
Protein	174.581 g
Carbohydrates	5.7029 g
Energy	2247.4938 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.974 g
Water	648.9811 g
Aspartic acid	15.27 g
Calcium, Ca	226.2223 mg
Lutein + zeaxanthin	309.6258 g
Fiber, total dietary	2.7265 g
Carotene, beta	252.1565 g
Niacin	60.7612 mg
Vitamin A, RAE	44.5182 g
Arginine	10.3698 g
Riboflavin	2.2761 mg
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	25.1372 g
Sodium, Na	746.8423 mg
Fatty acids, total saturated 16:1 undifferentiated	4.8233 g
Total lipid (fat)	165.7235 g
Manganese, Mn	0.5213 mg
Fructose	0.0011 g
Proline	7.2663 g
Fatty acids, total saturated 16:0	36.1249 g
Choline, total	1.5444 mg
Sugars, total	0.2171 g
Serine	6.4438 g
Fatty acids, total saturated 10:0	0.3856 g
Fatty acids, total saturated 18:0	22.6644 g
Fatty acids, total saturated 20:4 undifferentiated	0.5785 g
Vitamin B-6	1.4981 mg
Selenium, Se	200.4897 g
Ash	10.5426 g
Fatty acids, total saturated 18:1 undifferentiated	61.2624 g
Pantothenic acid	6.7109 mg
Phenylalanine	7.1003 g
Copper, Cu	1.227 mg
Betaine	0.0212 mg
Thiamin	1.297 mg
Methionine	4.4515 g
Iron, Fe	18.8178 mg
Carbohydrate, by difference	5.7029 g
Phosphorus, P	1670.0267 mg
Folate, total	204.9888 g
Tocopherol, gamma	0.0085 mg
Alanine	10.4121 g
Cholesterol	665.091 mg
Valine	9.4246 g
Fatty acids, total saturated 18:2 undifferentiated	9.636 g
Glycine	8.4635 g
Carotene, alpha	0.0442 g
Glucose (dextrose)	0.0011 g
Fatty acids, total saturated 14:0	6.5568 g
Zinc, Zn	32.5588 mg
Isoleucine	8.4038 g
Fatty acids, total saturated 12:0	0.6754 g
Fatty acids, total polyunsaturated	13.1828 g
Leucine	13.5322 g
Vitamin A, IU	888.6587 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	204.9888 g
Tryptophan	2.0235 g
Vitamin C, total ascorbic acid	8.3098 mg
Phytosterols	13.722 mg
Galactose	0.0143 g
Tyrosine	5.8209 g
Vitamin B-12	24.0975 g
Vitamin K (phylloquinone)	30.481 g
Fatty acids, total saturated	71.7161 g
Histidine	5.4983 g
Fatty acids, total monounsaturated	68.1103 g
Threonine	7.4558 g
Folate, food	204.9888 g
Cryptoxanthin, beta	3.3213 g
Vitamin E (alpha-tocopherol)	2.1552 mg
Magnesium, Mg	253.6183 mg
Lysine	15.3442 g
Potassium, K	2564.649 mg
Cystine	2.0683 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Red wine	200	0	0	0
Bay leaf	2	0	0	0
Rosemary	2 sprigs	0	0	0
Garlic Clove	4	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339
mint	2 tablespoons	5.016	0.9587	0.0832
dill	1 tablespoon	20.13	3.6412	0.9596
shallot	2 halved	0	0	0
thyme	2 sprigs	0	0	0
caper	1 tablespoon	1.978	0.4205	0.074
chive	1 tablespoon	0.9	0.1305	0.0219
flat leaf parsley	1 tablespoon	0	0	0
leg lamb	2	2216.97	0	164.5377
rapeseed oil	2 tablespoons	0	0	0
baby gherkin	5	0	0	0