Marinated roast lamb with fresh mint topping Recipe | Beef + Lamb New Zealand

Ingredients

• 1 Quality Mark lamb leg i
• 1 kg pickling onions
• 2 cups chicken stock i
• ¼ cup plain flour
• 5 garlic cloves
• 2 Tbsp Dijon mustard
• 3 anchovy fillets i
• 2 stems fresh rosemary
• 2 Tbsp dried marjoram
• grated zest of 1 lemon
• 2 Tbsp butter
• 3 Tbsp vegetable oil
• ¾ cup crème fraîche
• ⅓ cup mint leaves
• ⅓ cup tarragon
• 1 garlic clove
• 1 Tbsp vegetable oil
• 1 Tbsp white wine vinegar
• 2 spring onions i
• ¼ cup mint leaves