For the lamb:

For the salsa verdi:

For service:

  • Olive oil 70.0 ml
  • Chicory 200.0 g
  • Watercress 100.0 g
  • Pomegranate Seeds 50.0 g
  • Lemon 50.0 g


  1. For the lamb:

    • Roll and tie the lamb then place into a deep try, pour over the boullion and cover with foil.
    • Roast at 150°C for 3 hours then remove from the boullion and chill until needed.
  2. For the salsa verdi:

    • Place all the ingredients into a blender and pulse until combined but still chunky then pour into a bowl, cover and chill until needed.
  3. For service:

    • Remove the string from the chilled lamb and slice into portions then dry fry for 2-3 min. on each side until crispy then remove and drain any excess fat off, cover & keep hot.
    • Remove the chicory leaves and mix with the watercress then dress with the olive oil and pomegranate seeds.
    • Place the lamb on to a plate and top with the salad and garnish with the sliced lemon.
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