Slow Roasted Lamb Sirloin with Rosemary, Thyme, Braising Greens and Salsa Verde

Total Time:
7 hr 50 min
Prep:
40 min
Inactive Prep:
5 hr 10 min
Cook:
2 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 pounds lamb sirloin
  • 1 tablespoon fresh thyme leaves, plus 6 sprigs
  • 3 sprigs fresh rosemary, broken into 3-inch pieces
  • 10 cloves garlic, smashed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 8 ounces mixed tender braising greens such as mustard greens, mizuna, young cavolo nero or Swiss chard
  • Lamb Sauce, for serving, recipe follows
  • Salsa Verde, for serving, recipe follows
LAMB SAUCE:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound lamb bones or trim
  • 2 cups large-diced onions
  • 1 cup large-diced carrot
  • 1 cup large-diced celery
  • 2 cups good-quality red wine
  • 4 cups veal or beef stock
  • 3 sprigs fresh thyme
  • 1 fresh bay leaf
SALSA VERDE:
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh