Roasted leg of lamb with Béarnaise sauce

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 15
Servings 6
Time 30

Ingredients

  • 6
    sprigs
    fresh rosemary, chopped
  • 60
    ml
    chopped mint
  • 10
    cloves
    garlic
  • 12
    fillets
    anchovy fillets
  • 1
    leg of free-range lamb
  • 3
    lemons, halved
  • 60
    ml
    extra-virgin olive oil, to drizzle
  • 125
    ml
    verjuice
  • 0.50
    Béarnaise sauce: onion, chopped
  • 90
    ml
    white wine vinegar
  • 12
    ml
    black peppercorns, crushed
  • 3
    sprig
    fresh tarragon or thyme
  • 6
    free-range egg yolks
  • 280
    g
    butter, cut into cubes
  • 10
    ml
    salt, to taste
 

Method

60
 
Preheat the oven to 160°C. 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 juice of the lemons over the lamb, remove and cover with foil.

Add verjuice to the pan juices and, over medium heat, stir to deglaze the pan. Pour gravy over the meat.

Béarnaise sauce: Place the onion, vinegar, peppercorns and tarragon or thyme in a small saucepan. Bring to the boil and cook until about 30 ml (2 tbsp) of liquid remains.

Cool and strain. Pour into a bowl and beat in the egg yolks. Place the bowl over a pan of simmering water. Whisk until the mixture has thickened a little and starts to turn creamy.

Add the butter a little at a time and whisk it in until the sauce has thickened. Season. Serve Béarnaise sauce with the lamb.

 

Read more on: roast  |  lamb
 

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