LAMB LEG IN HERB MARINADE
Serves six
- 2 kg EMH lamb leg
herb paste:
- a large handful (approx. 20 g) flat-leaf parsley
- 2–3 sprigs of rosemary
- 6 garlic cloves
- 3 anchovy fillets
- 2 tbsp cold-pressed olive oil
- juice of 1 lemon
- salt
- freshly ground black pepper
for larding:
- 1 very large garlic clove
- 3 anchovy fillets
- 10 larger peppermint leaves
To make the herb paste, roughly chop the parsley, peel and cut the garlic cloves into smaller pieces. Place everything in a food processor with the remaining ingredients or blitz with a stick blender, then season with salt and pepper.
For larding, peel the garlic and cut into 10 pieces. Cut the anchovy fillets into 10 pieces as well. Make incisions in the meat and push a piece of garlic, a piece of anchovy and a mint leaf into each one. Spread the herb paste generously over the leg, place on a plate or platter, cover with cling film and leave to marinate in the fridge for at least three hours, overnight is even better. Remove from the fridge at least 30 minutes before roasting to bring to room temperature. Drizzle with a little olive oil and place in a preheated 220 °C oven for 15 minutes. Then reduce the temperature to 200 °C and roast for about 1.5–2 hours or until the meat is cooked through. If the top browns too quickly, cover with foil.
Serve with roasted vegetables.
