Lamb Leg with Green Sauce

Main Dishes | American cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

A great side dish for this lamb would be jasmine rice cooked with curry.

Ingredients

Lamb Neck Fillet - 4 lbs
Ocean salt - 1.1 oz
Ground Black Pepper - 0.4 oz
Rosemary - 0.7 oz
Fish Oil - 0 fl oz
Parsley - 3.5 oz
Apple Wine - 13 fl oz
Tarragon - 1.8 oz
Mint - 1.1 oz
Olive Oil - 5 fl oz
Garlic - 4 cloves
Capers - 1.1 oz
Salted anchovies in oil - 1.8 oz
Lemon - 1 piece

Step by Step guide

Step 1

Mix fish sauce, salt, white wine, finely chopped rosemary, and black pepper, and pour this mixture over the lamb leg, having first removed the membranes and as much external fat as possible. Leave to marinate in the refrigerator overnight.

Step 2

Transfer the marinated leg to a baking tray and place it in the oven preheated to 446°F for fifteen minutes. Then, reduce the heat to 248°F and roast for an hour and a half. Increase the temperature to 356°F and roast for another twenty minutes.

Step 3

In a blender, combine parsley, tarragon, mint, olive oil, anchovies, garlic, capers, and lemon juice until smooth and green. Slice the lamb and serve it with the sauce.