Name: Roast Lamb with Salsa Verde
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon Dijon mustard; 3 anchovy fillets, chopped; 4 tablespoons fresh parsley, finely chopped; 2 tablespoons fresh rosemary, finely chopped; 4 cloves garlic; 2 rumps of lamb, with the fat on (total weight about 600g); 1 slice soft white bread, crusts removed; 6 Jerusalem artichokes, peeled and quartered; 100 ml white wine; 1 onion squash, peeled, halved and seeds removed; 1 tablespoon capers, chopped; 130 ml olive oil; 1 hard boiled egg yolk, finely chopped; 1½ cloves garlic, chopped; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; 3 carrots, peeled and halved

Preparation info

Serves
4

Difficulty
Complex

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

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