Roast leg of lamb with bearnaise sauce

Name: Roast leg of lamb with bearnaise sauce
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

dailyfix.co.za

Banting friendly Sunday roast

Keywords

lamb
leg of lamb
verjuice
banting
bearnaise sauce
béarnaise sauce

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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