Chargrilled Lamb With Salsa Verde - cooking recipe

Ingredients

1 tbsp olive oil
2 tsp dried mint
1 clove garlic, crushed
2 2/3 lbs lamb noisette, boned, trussed
None None Salsa Verde
1 cup flat leaf parsely
2/3 cup mint
2/3 cup extra virgin olive oil
2 tbsp capers
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp cornichons
2 cloves garlic, chopped
2 tsp lemon juice
None None Spinach, to serve

Preparation

In a shallow dish, combine oil, mint and garlic. Add meat and toss to coat. Cover and chill for 20 mins, turning meat regularly.
To make salsa verde, combine all ingredients in a food processor and process until a smooth paste forms. Season to taste.
Preheat oven to 350\u00b0F. Heat a grill pan on high. Season meat and cook for 2-3 mins each side, until browned. Transfer to a roasting pan.
Roast for 25-30 mins, until cooked to desired doneness. Cover loosely with foil and allow to rest for 20 mins. Slice and serve with salsa verde and spinach.