This roast lamb recipe uses the loin cut for a tasty and succulent Easter treat. Seared lamb dressed with a salsa verde of mint, parsley & basil blended with capers, mustard & lemon for full on flavour and taste. Served with braised baby gem lettuce and fresh garden peas this is a restaurant standard dish that’s bound to impress family and friends.Find the Recipe Here | http://jamieol.com/HhvIoPCheck out Natalie's Website | http://nataliecolemanchef.co.uk/Follow her on Twitter | https://twitter.com/nataliecoleman1Follow her on Facebook | https://www.facebook.com/NatalieColemanChefFor more nutrition info, click here: http://jamieol.com/D3JimMJamie Oliver's Food Tube | http://jamieol.com/M2xkcFSubscribe to Food Tube | http://jamieol.com/kLO4XoTwitter: http://jamieol.com/wY1ZTBJamie's Recipes App | http://jamieol.com/E0TVBdTumblr: http://jamieol.com/6BR1lTFacebook | http://jamieol.com/sZmG6SMore great recipes | http://www.jamieoliver.com#FOODTUBEx