Roast leg of lamb with roast garlic & herb sa
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Roast leg of lamb with roast garlic & herb sa
  Roast    Lamb    Garlic    Legs    Herbs  
Last updated 6/12/2012 1:20:35 AM. Recipe ID 52401. Report a problem with this recipe.
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      Title: Roast leg of lamb with roast garlic & herb sa
 Categories: Main dish
      Yield: 4 Servings
 
MMMMM-------------------------HERB SAUCE------------------------------
      6 fl Fresh Lemon or Lime Juice
      6 fl Olive oil
     20    Frssh mint leaves
      2 tb Freshly chopped parsley
      2    Garlic cloves, crushed
      1 sm Bunch fresh chives

MMMMM----------------------------LAMB---------------------------------
      4 lb Leg of Lamb
           Salt and Pepper
     24 lg Garlic Cloves, Unpeeled
     12    Tinned Anchovies, drained
     10 fl Water
  1 1/2 oz Butter
 
  For herb sauce, blend together half fruit juice and half oil with
  remaining ingredients. Add more juice and oil until it's thick but
  pourable. Chill.
  
  Preheat oven to 240C/475F/Gas Mark 9. In a large frying pan, dry-fry
  the lamb to seal, then season. Place the unpeeled garlic cloves in a
  roasting tin with lamb on top. Roast for 30 minutes. Remove tin from
  oven, turn lamb over and arrange anchovies on top. Pour water into
  tin, return to oven for 20 minutes. Remove from oven and place meat
  on a plate. Stir juices in the tin. If liquid has reduced to almost
  nothing, add more water. Remove garlic, keep warm. Return meat to
  tin, place in oven but turn it off. Leave for 20 minutes. Remove,
  place meat on a plate with garlic. Pour juices into a saucepan and
  whisk in butter. Strain through a fine sieve over meat. Serve herb
  sauce separately.
  




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Recipe ID 52401 (Apr 03, 2005)

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