6 servings
Prep: 30 mins,
Cooking: 1 hr
Lamb
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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 |
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