Slow Cooked Lamb with Salsa Verde (with Two Easy Side Salads)

If you’re searching for the perfect slow cooked lamb recipe to feed a crowd, you’ve landed in the right place. This Slow Cooked Lamb with Salsa Verde, rubbed in fresh herbs, lemon and garlic, is the ultimate centrepiece for your next gathering. Paired with a warm potato and green bean salad and a fresh tomato and bocconcini salad, this complete menu is ideal for entertaining, especially during the cooler months when hearty, flavour-packed meals hit the spot.

I made this spread for a dinner at home with 10 of my teammates and their partners. It had to be simple to prepare, impressive on the table, and satisfying enough for a bunch of hungry athletes—and it delivered on all fronts. The lamb is slow-roasted until juicy and tender, with minimal effort and maximum flavour. The sides are vibrant, fresh and easy to make ahead, leaving you free to actually enjoy the night.

Whether you’re hosting friends or planning a weekend family lunch, this lamb with salsa verde and two seasonal salads is a reliable go-to for any occasion.

Why You’ll Love These Recipes

Slow roasting the lamb leg at low temperatures allows the flavours from the herb rub: rosemary, oregano, thyme, cumin, lemon, and garlic, to deeply penetrate the meat. Adding a bed of sliced brown onion and chicken stock keeps the lamb juicy and infuses it with subtle sweetness. The long cook time means you can prep in advance, put it in the oven, and let it do all the work while you relax. The fresh herb salsa verde cuts through the richness of the lamb and adds a punch of freshness to every bite.

Both salads are easy to make ahead and served at room temperature, which makes them ideal for entertaining. The warm potato and green bean salad is hearty but fresh, with a honey Dijon dressing that adds just the right balance of sweetness and tang.

Meanwhile, the tomato and bocconcini salad is a classic combo: tomatoes with creamy bocconcini, red onion, fresh basil, and a simple dressing of olive oil and balsamic vinegar. It’s bright, refreshing, and adds some colour to the table.

Tips for making these recipes a success

Marinate the lamb overnight if you can: This really lets the flavours develop deeper and will make the meat even more tender.

Don’t rush the resting period: Resting the lamb for at least 15 minutes before carving allows the juices to redistribute, keeping the meat moist.

Prep your salads ahead: Both salads taste better after the flavours have mingled for at least an hour. This also frees you up on the day of entertaining.

Toast the pine nuts for the potato salad: It adds a nice crunch and nutty flavour.

Use the freshest tomatoes and bocconcini you can find: Since the tomato salad is so simple, quality ingredients make all the difference.

Warm Potato and Green Bean Salad Recipe

Serves 4–6

Ingredients

For the Salad:

• 1 kg baby potatoes, halved
• 300 g green beans, trimmed
• 1/3 cup (40 g) toasted pine nuts
• Juice of 1 lemon (about 2 tablespoons)
• 2–3 tablespoons extra virgin olive oil
• Large handful (about 1/2 cup) fresh basil leaves, roughly chopped
• Salt and freshly ground black pepper, to taste

For the Honey Dijon Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper, to taste

Method

1. Place the halved potatoes into a large pot of boiling salted water. Cook for 10–12 minutes, or until tender when pierced with a knife.
2. During the last minute of cooking, add the green beans to the pot. Then drain both potatoes and beans well.
3. While the potatoes cook, toast the pine nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until golden and fragrant. Remove from heat.
4. In a small bowl, whisk together the olive oil, Dijon mustard, honey, and vinegar until smooth. Season with salt and pepper to taste.
5. Transfer the warm potatoes and green beans to a large serving bowl. Add the toasted pine nuts, lemon juice, olive oil (2–3 tablespoons) and basil.
6. Pour the honey Dijon dressing over the salad and gently toss everything together until well combined. Taste and adjust seasoning with salt and pepper.
7. Best served warm or at room temperature.

Tomato and bocconcini salad

Serves 4–6

Ingredients

• 500 g ripe tomatoes, sliced into rounds
• 250 g bocconcini (small fresh mozzarella balls), drained and halved
• 1 small red onion, thinly sliced
• A large handful fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste

Method

1. Arrange the tomatoes in a large platter. Scatter the bocconcini halves evenly over the tomatoes.
2. Distribute the red onion and fresh basil leaves over the salad.
3. Drizzle the olive oil and balsamic vinegar evenly over the ingredients.
4. Sprinkle with salt and freshly ground black pepper to taste.
5. You can either gently toss to combine or serve the salad layered for a nice presentation. Best enjoyed fresh at room temperature.