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Name: Roast Leg of Lamb with Roast Garlic and Herb Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 20 Frssh mint leaves; 2 tb Freshly chopped parsley; Salt and pepper; 24 lg Garlic Cloves, Unpeeled; 1 sm Bunch fresh chives; 6 fl Fresh Lemon or Lime Juice; 12 Tinned Anchovies, drained; 10 fl Water; 6 fl olive oil; 2 Garlic cloves, crushed; 4 lb Leg of Lamb; 1 1/2 oz Butter

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INGREDIENTS

20 Frssh mint leaves
2 tb Freshly chopped parsley
Salt and pepper
24 lg Garlic Cloves, Unpeeled
1 sm Bunch fresh chives
6 fl Fresh Lemon or Lime Juice
HERB SAUCE
12 Tinned Anchovies, drained
10 fl Water
6 fl olive oil
2 Garlic cloves, crushed
4 lb Leg of Lamb
1 1/2 oz Butter
LAMB

Servings

INSTRUCTIONS

For herb sauce, blend together half fruit juice and half oil with remaining ingredients. Add more juice and oil until its 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. Source: Keith FLoyd, Sunday Magazine

NOTES

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Roast Leg of Lamb with Roast Garlic and Herb Sauce

20 Frssh mint leaves
2 tb Freshly chopped parsley
 Salt and pepper
24 lg Garlic Cloves, Unpeeled
1 sm Bunch fresh chives
6 fl Fresh Lemon or Lime Juice
 HERB SAUCE
12 Tinned Anchovies, drained
10 fl Water
6 fl olive oil
2 Garlic cloves, crushed
4 lb Leg of Lamb
1 1/2 oz Butter
 LAMB

For herb sauce, blend together half fruit juice and half oil with remaining  ingredients. Add more juice and oil until its 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.    Source: Keith FLoyd, Sunday Magazine

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Nutrition

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Serving Size: 1 Serving (761g)
Recipe Makes: 4 Servings

Calories: 1542
Calories from Fat: 1208 (78%)

Amt Per Serving		% DV

	Total Fat 134.2g	179 %
	Saturated Fat 49.8g	249 %
	Monounsaturated Fat 65.4g
	Polyunsanturated Fat 11g
Cholesterol 354.8mg		109 %
Sodium 414.1mg		14 %
Potassium 1131.6mg		30 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 80.5g		115 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1542

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