Leg of lamb with herb sauce

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (13)

FOR THE LEG Of LAMB
2.00 kg lamb — butterflied
2.00 fresh rosemary
2.00 garlic — cloves, thinly sliced
30.00 ml fresh chillies — 573
15.00 ml soy sauce
sea salt and freshly ground black pepper
HERB SAUCE
2.00 anchovy fillets — finely chopped
30.00 ml capers — finely chopped
5.00 ml mustard — prepared
10.00 ml vinegar — white wine
2.00 garlic — cloves, crushed
90.00 ml fresh mixed herbs — parsley, chives and rosemary, chopped
100.00 ml fresh chillies — 573
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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.



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