ROAST LAMB WITH SALSA VERDE by Olly Gallery, owner and chef from Prego

 Serves 4

For the lamb

• 500ml fresh light chicken or vegetable stock • 4 good knobs of butter • Large pinch of finely chopped thyme • 2 large pinches of finely chopped parsley • 2 medium cloves garlic, minced • 2 big free range organic lamb rumps • Packet of green beans • 200g new potatoes • 4 small handfuls of fresh, podded garden peas • 3 small handfuls of broad beans (podded, blanched and podded again) • Red wine vinegar • ¼ bottle white wine

For the salsa verde

• Good pinch of tinned anchovies • Good pinch of capers • About a teaspoon of Dijon mustard • A handful of parsley • Half a handful of mint • Half a handful of basil • Splash of decent red wine vinegar • Pinch of salt • ½ lemon zest and little squeeze of juice • Olive oil


Pre heat oven to 200°C, then pop your potatoes in a pan of cold, salted water and and bring to the boil. Then simmer and cook for about 10 mins. This time will differ depending on the size of your potatoes so give them a poke with a knife every once and a while to see if they’re done.

The knife should slide through without resistance. While the potatoes are cooking you can get your salsa verde ready. Finely chop all the herbs, anchovies and capers and add seasoning, mustard, zest/juice and vinegar – give it a good mix and top up with olive oil until just covered. Taste and adjust if necessary. Once done, set aside – you can do this earlier in the day and keep it in the fridge.

If the potatoes are done, drain and set aside. Get a decent sized, oven proof frying pan on the heat until almost smoking. Pat dry and season your lamb rumps with a generous pinch of salt and pepper and add a glug of olive oil to the pan. Place the rumps fat side up for 1 min, flip them over and place them in the oven. If you don’t have an oven proof frying pan, just put them on a baking tray instead.

Cook for about 15 mins for medium rare or 20–25 mins for well done. Once they’re cooked to your satisfaction, take them out and let them rest. Place them somewhere warm and cover with foil, then empty any excess fat from the pan and return to the heat. When the pan is hot, deglaze with the wine and reduce for about a min. Add your garlic and stock, bring to the boil and turn down to a simmer.

Slice your cooked potatoes and add to the stock with the other vegetables and cook for 1 min. Add the butter, season to taste and add the herbs. Now take your rumps and slice them with the grain. Assemble vegetables and sauce on to your plates, top with the lamb and salsa verde.

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