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

Pep up this classic lamb recipe with some fruity sides. You can serve it with pomegranate and sliced lemons and the salsa verdi brings in some extra taste to the richness of the lamb.



  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.
Chef Inspiration