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Ingredientes
- 6 fl ounce Fresh Lemon or possibly Lime Juice
- 6 fl ounce Extra virgin olive oil
- 20 x Frssh mint leaves
- 2 Tbsp. Freshly minced parsley
- 2 x Garlic cloves, crushed
- 1 sm Bunch fresh chives
- 4 lb Leg of Lamb
- Â Â Salt and Pepper
- 24 lrg Garlic Cloves, Unpeeled
- 12 x Tinned Anchovies, liquid removed
- 10 fl ounce Water
- 1Â 1/2 ounce Butter
Direcciones
- For herb sauce, blend together half fruit juice and half oil with remaining ingredients. Add in more juice and oil till 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 min. Remove tin from oven, turn lamb over and arrange anchovies on top. Pour water into tin, return to oven for 20 min. Remove from oven and place meat on a plate. Stir juices in the tin. If liquid has reduced to almost nothing, add in more water. Remove garlic, keep hot. Return meat to tin, place in oven but turn it off. Leave for 20 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 4 servings | |
| Calories 1183 | |
| Calories from Fat 895 | 76% |
| Total Fat 100.23g | 125% |
| Saturated Fat 33.04g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 268mg | 11% |
| Potassium 968mg | 28% |
| Total Carbs 2.69g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.62g | 0% |
| Protein 65.86g | 105% |
