Seared Lamb with Salsa Verde | Natalie Coleman

This roast lamb recipe uses the loin cut for a tasty and succulent Easter treat. Seared lamb dressed with a salsa verde of mint, parsley & basil blended with capers, mustard & lemon for full on flavour and taste. Served with braised baby gem lettuce and fresh garden peas this is a restaurant standard dish that’s bound to impress family and friends.

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