Roasted leg of lamb with Béarnaise sauce

Fairlady
6 servings Prep: 30 mins, Cooking: 1 hr
Rate this recipe
Lamb

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

6.00 sprigs fresh rosemary — chopped
60.00 ml fresh mint — chopped
10.00 cloves garlic — cloves
12.00 fillets anchovy fillets
1.00 lamb — leg, free-range
3.00 lemons — halved
60.00 ml olive oil — extra virgin, to drizzle
125.00 ml verjuice
Béarnaise sauce: onion, chopped
90.00 ml vinegar — white wine
12.00 ml black peppercorns — crushed
3.00 sprig fresh tarragon — or thyme
6.00 eggs — yolks only
280.00 g butter — cut into cubes
10.00 ml salt — to taste
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.