1 leg of lamb 4 cloves of garlic 3 large sprigs of fresh rosemary 2 egg yolks ½ cup verjuice olive oil pinch saffron salt, pepper fresh parsley Take 2 cloves of garlic and the leaves from 2 sprigs of rosemary and a little salt, and smash up in a mortar and pestle as finely as possible. Mix into a sludge (mmm....sludge) with olive oil. Pierce a hole along the bone of the leg and stuff the sludge inside. If there is any left over you can make other holes in the meat of the leg and stuff it in there. Smear the slurpy juices in the bottom of the mortar all over the outside of the lamb.
Smash up the remaining garlic, or crush, and put in a small saucepan with the verjuice, egg yolks and saffron. Mix well.
Roast the lamb at 200C (180C if you have fan-forced) for 20mins per 0.5kg + 20 mins (note this is for well-done - if you like it bloody do it for less). Every half an hour take the lamb out the oven and tip any juices into the sauce. Then baste the lamb liberally with the sauce using the remaining rosemary sprig.
When the lamb is done to your satisfaction let it rest while you finish the sauce: tip any remaining pan juices into the saucepan. Heat gently (not boiling) until it is a little thickened. You can add breadcrumbs or a couple of tablespoons of corn or rice flour to help with the thickening (note - mix the flour into a paste with a little water before whisking it through the sauce).
no subject
4 cloves of garlic
3 large sprigs of fresh rosemary
2 egg yolks
½ cup verjuice
olive oil
pinch saffron
salt, pepper
fresh parsley
Take 2 cloves of garlic and the leaves from 2 sprigs of rosemary and a little salt, and smash up in a mortar and pestle as finely as possible. Mix into a sludge (mmm....sludge) with olive oil. Pierce a hole along the bone of the leg and stuff the sludge inside. If there is any left over you can make other holes in the meat of the leg and stuff it in there. Smear the slurpy juices in the bottom of the mortar all over the outside of the lamb.
Smash up the remaining garlic, or crush, and put in a small saucepan with the verjuice, egg yolks and saffron. Mix well.
Roast the lamb at 200C (180C if you have fan-forced) for 20mins per 0.5kg + 20 mins (note this is for well-done - if you like it bloody do it for less). Every half an hour take the lamb out the oven and tip any juices into the sauce. Then baste the lamb liberally with the sauce using the remaining rosemary sprig.
When the lamb is done to your satisfaction let it rest while you finish the sauce: tip any remaining pan juices into the saucepan. Heat gently (not boiling) until it is a little thickened. You can add breadcrumbs or a couple of tablespoons of corn or rice flour to help with the thickening (note - mix the flour into a paste with a little water before whisking it through the sauce).
Serve it forth