Roast leg of lamb with bearnaise sauce | DAILYFIX

Ingredients

• 6 sprigs fresh rosemary, chopped
• ¼ cup mint, chopped
• 10 garlic cloves
• 12 anchovy fillets
• 1 x 2kg leg of lamb (deboned, with shank bone intact – ask your butcher to do this)
• 3 lemons, halved
• extra virgin olive oil, to drizzle
• ½ cup Verjuice
• ½ onion, chopped
• 1/3 cup white wine vinegar
• 12 black peppercorns, crushed
• 3 sprigs fresh tarragon, or thyme
• 6 egg yolks
• 280g butter, cut into cubes
• Himalayan salt, to taste