River Cottage

SADDLE OF LAMB

Sweat the chard in butter and season well with salt and pepper.

Open up the saddle of lamb and season with salt & pepper, place the chard down the centre of the lamb and fold in the sides, secure the rolled lamb with string at 2.5cm intervals.

Roast the lamb in an oven preheated to 190C for 30 minutes per 450g, leave to rest before carving.

Serve onto a bed of lentils with an accompaniment of Salsa Verde.

BED OF LENTILS

Rinse the lentils, put them in a pan with at least 1 litre of cold water and bring to the boil. Simmer for about 15mins, until nearly tender but still al dente, then remove from the heat and drain.

Heat the oil in a pan and sweat the garlic, onion and celery in it until soft. Add the lentils and a splash of water and season with salt and pepper. Cook for 5-10 minutes, adding the odd splash of water as necessary, until the lentils are tender and the water has been absorbed.

Check the seasoning, trickle with a little extra olive oil if you like, and serve.

SALSA VERDE

Finely chop the garlic on a large chopping board. Then add the herbs, anchovies and capers and chop all together until the ingredients are well mixed and fairly fine in texture.

Transfer to a bowl and mix in a little mustard, sugar, lemon juice or vinegar and black pepper, plus enough olive oil to give a glossy, spoonable consistency.

As you add these last ingredients, taste and tweak the mixture till you get something you really like. This sauce is best made immediately before serving but it will keep for a few days, covered in a jar, in the fridge.

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