Name: Roast leg of lamb with Bearnaise sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 6 fresh rosemary sprigs, chopped; 1/4 cup fresh mint chopped; 10 garlic cloves; 12 anchovy fillets; 1 lamb deboned leg; 3 lemons halved; 3 olive oil extra virgin, to drizzle; 1.2 cup verjuice; 1/2 onion chopped; 1/3 cup vinegar white wine; 12 black peppercorns crushed; 3 tarragon SEPARATE ENTRIES; 6 eggs just the yolks; 280 g butter cut into cubes; salt Himalayan

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Ingredients (15)

6	fresh rosemary — sprigs, chopped
1/4 cup	fresh mint — chopped
10	garlic — cloves
12	anchovy fillets
1	lamb — deboned leg
3	lemons — halved
3	olive oil — extra virgin, to drizzle
1.2 cup	verjuice

BéARNAISE SAUCE:

1/2	onion — chopped
1/3 cup	vinegar — white wine
12	black peppercorns — crushed
3	tarragon — SEPARATE ENTRIES
6	eggs — just the yolks
280 g	butter — cut into cubes
	salt — Himalayan

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Method:

Preheat the oven to 160ºC.

Mash the rosemary, mint, garlic and anchovies together. Spread half of this mixture over the inside of the meat, tie the meat with string, and rub the rest over the lamb.
Place in a roasting tray with the lemons and drizzle with olive oil. Roast for 1½ hours. Squeeze the lemon juice over the lamb, remove and cover with muslin.

Add Verjuice to pan juices. Over medium heat, stir to deglaze pan. Pour gravy over meat.
For the Béarnaise sauce: Place the onion, vinegar, peppercorns and tarragon or thyme in a small saucepan. Bring to the boil and cook until about 2 tbsp of liquid remains. Cool and strain.

Pour into a bowl and beat in egg yolks. Place the bowl over a pan of simmering water. Whisk until the mixture has thickened a little and starts to turn pale and creamy. Add the butter a little at a time and whisk it in until the sauce has thickened. Season.

To serve: Serve lamb with the Béarnaise sauce.

Recipe reprinted with permission of Lose It!.

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