Wednesday, 15 February 2017

Parsley Marinade for Lamb

I'm not sure whether it was the winter blues or maybe I was feeling in need of a tonic, but I had the desire to make up a very healthy, robust marinade for the lamb joint last weekend. Normally I will make a tomato based dressing or stud with rosemary and garlic, but this time I wanted the fresh flavours of parsley, lime, garlic and green chili.

This is one of my 'go with the flow' recipes. Quantities can vary with how you feel - more or less garlic, lemon instead of lime, throw in a little coriander - whatever you feel at the time.....


1 large bunch parsley
3 peeled cloves garlic
juice and zest 2 limes
1 green chili  (de-seed if you want less heat)
2 tablespoons olive oil
1 glass white wine or water
Salt and pepper

1 large leg lamb

Trim the ends of the parsley stalks and then place in a food processor. Add the garlic, chilli, lime zest/juice (save the lime shells) and give it all a good whizz. You want to make a thick paste like a pesto. Add the olive oil and continue to whizz - this will thicken the liquid.

Season with the salt and pepper and then adjust the thickness of the marinade with the white wine - you want a thick-ish paste.

You don't always need to thin with wine (or water) it depends how 'watery' the parsley is when processed.

Cover the lamb with the marinade and rub it into the skin.

Pile the lime shells in with the joint. Cover with clingfilm and place into the fridge to marinade for at least 2 to 3 hours - over night would be perfect.

To cook.

Pre heat oven to 180C / Gas 4

Place the lamb on a baking tray, tuck some sprigs of rosemary or thyme under if you wish, and spoon over any of the marinade left in the original dish.

Pop in the oven and roast. I follow the rule of 20 minutes per pound followed by an extra 20 minutes. A perfectly cooked lamb joint should be golden on the outside with pink near the bone.

Once cooked remove the joint and allow to rest for 10 to 15 minutes before carving. Drain the fat from the roasting pan and use the juices to form the base of a sauce - place the pan over a direct heat, scrape loose the bits in the pan and when hot pour over a glass or so of white wine. Let it sizzle and spit over the heat - it should reduce by about half and leave you with a thick sauce to spoon over the carved meat.

We served our with a bowl shredded spring greens and some new potatoes, but a slaw or salad would work really well if you preferred that.

Have a great day

 Parsley Mariande