Leg of lamb with herb sauce

Recipe from: 9/7/1995 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • FOR THE LEG Of LAMB
  • 2
    kg
    leg of lamb (deboned if desired)
  • 2
    sprigs fresh rosemary
  • 2
    cloves garlic, thinly sliced
  • 30
    ml
    olive oil
  • 15
    ml
    soy sauce
  • salt and freshly ground black pepper
  • HERB SAUCE
  • 2
    anchovy fillets, finely chopped
  • 30
    ml
    capers, finely chopped
  • 5
    ml
    prepared mustard
  • 10
    ml
    white wine vinegar
  • 2
    cloves garlic, crushed
  • 90
    ml
    mixed fresh herbs, such as parsley, chives and rosemary, chopped
  • 100
    ml
    olive oil
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Place the leg of lamb on the rack of an oven roasting tin. Make small incisions all over the meat with a sharp-pointed knife. Stuff the slits with sprigs of rosemary and slivers of garlic. Blend the olive oil and soy sauce and brush the meat with the mixture. Oven-roast for 25 minutes per 500 g plus 20 minutes extra. Baste with the soy sauce mixture every now and then. Leave the leg of lamb to rest for 10 minutes in the warming drawer before carving. Mix all the sauce ingredients, except the olive oil. Add small quantities of the olive oil while stirring continuously. Serve the leg of lamb with the herb sauce, accompanied by freshly baked bread, a green salad or vegetables in season. Serves 4-6.
 

Read more on: roast  |  lamb
 

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