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Roast Leg Of Lamb With Roast Garlic And Herb Sa

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CATEGORY CUISINE TAG YIELD
Meats Main dish 4 Servings

INGREDIENTS

6 Fresh Lemon or Lime Juice
6 Olive oil
20 Frssh mint leaves
2 T Freshly chopped parsley
2 Garlic cloves, crushed
1 Bunch fresh chives
4 lb Leg of Lamb
Salt and Pepper
24 Garlic Cloves, Unpeeled
12 Tinned Anchovies, drained
10 Water
1 1/2 oz Butter

INSTRUCTIONS

For herb sauce, blend together half fruit juice and half oil with
remaining ingredients. Add more juice and oil until it's thick but
pourable. Chill.  Preheat oven to 240C/475F/Gas Mark 9. In a large
frying pan, dry-fry  the lamb to seal, then season. Place the unpeeled
garlic cloves in a  roasting tin with lamb on top. Roast for 30
minutes. Remove tin from  oven, turn lamb over and arrange anchovies on
top. Pour water into  tin, return to oven for 20 minutes. Remove from
oven and place meat  on a plate. Stir juices in the tin. If liquid has
reduced to almost  nothing, add more water. Remove garlic, keep warm.
Return meat to  tin, place in oven but turn it off. Leave for 20
minutes. Remove,  place meat on a plate with garlic. Pour juices into a
saucepan and  whisk in butter. Strain through a fine sieve over meat.
Serve herb  sauce separately.  Source: Keith FLoyd, Sunday Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 991
Calories From Fat: 628
Total Fat: 69.8g
Cholesterol: 326.8mg
Sodium: 261mg
Potassium: 1203mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 84.5g


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