Roast leg of lamb with roast garlic and herb sauce

4 Servings

Ingredients

Quantity Ingredient
6 fluid ounce Fresh Lemon or Lime Juice
6 fluid ounce Olive oil
20 Frssh mint leaves
2 tablespoons Freshly chopped parsley
2 Garlic cloves, crushed
1 small Bunch fresh chives
4 pounds Leg of Lamb
Salt and Pepper
24 larges Garlic Cloves, Unpeeled
12 Tinned Anchovies, drained
10 fluid ounce Water
1½ ounce Butter

Directions

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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