This is Paola’s signature dish. Use the best quality British lamb you can and let the flavours of this simple dish stand out. Perfect for sitting down at a table with friends and family to share and savour it, this dish sums up the ethos of Casa Sibilla perfectly.
You could substitute potatoes for the Jerusalem artichokes if they’re not in season. Do try and use the onion squash: some supermarkets and vegetable box schemes keep a great range through the autumn and winter, but if you can’t find it then any small winter squash will work.
Marinate the lamb in a bowl with the rosemary, one finely sliced clove of garlic, 50ml of the olive oil and all the white wine for at least 12 hours to fully infuse the flavours.
When the lamb has marinated,
Meanwhile, cook the lamb. Lift it out of the marinade and pat it dry; then season it well. Heat the remaining
Turn the oven down to 190°C and put the lamb in to
Remove the lamb from the oven and leave it to rest for a few minutes. Slice each rump into three pieces. Take the vegetables out when the lamb is ready.
To make the salsa verde, chop the parsley really finely and put it in a bowl with enough oil to stop it browning. Pound up the garlic, capers, bread, egg yolk and anchovies with the red wine vinegar using a pestle and mortar. Add to the chopped parsley and mix everything well, and stir in the Dijon mustard to taste. Season the salsa verde carefully as the anchovies and capers are quite salty.
Serve the lamb with the roasted vegetables and a good spoonful of the salsa verde on top of it.
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