| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 6 |
fl |
Fresh Lemon or Lime Juice |
| 6 |
fl |
Olive oil |
| 20 |
|
Frssh mint leaves |
| 2 |
tb |
Freshly chopped parsley |
| 2 |
|
Garlic cloves, crushed |
| 1 |
sm |
Bunch fresh chives |
| 4 |
lb |
Leg of Lamb |
|
|
Salt and Pepper |
| 24 |
lg |
Garlic Cloves, Unpeeled |
| 12 |
|
Tinned Anchovies, drained |
| 10 |
fl |
Water |
| 1 1/2 |
oz |
Butter |
INSTRUCTIONS
HERB SAUCE
LAMB
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
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