Marinated roast lamb with fresh mint topping | New World

Ingredients

• LAMB:
• 1 Quality Mark whole lamb leg, bone in
• 1 bag French (or pickling) onions, peeled
• 2 cups chicken stock (for the gravy)
• ¼ cup flour (for the gravy)
• MARINADE:
• 5 cloves garlic, crushed
• 2 tablespoons Dijon mustard
• 3 anchovy fillets, finely chopped
• ½ cup fresh rosemary, finely chopped
• 2 tablespoons dried marjoram
• 2 tablespoons lemon zest
• 2 tablespoons butter, softened
• 2 tablespoons lemon juice
• 3 tablespoons oil
• FRESH MINT TOPPING
• ¾ cup crème fraiche
• 1 bunch or 25g packet fresh mint leaves, very finely chopped
• 1 bunch fresh tarragon, very finely chopped (optional)
• 1 clove garlic, crushed
• 1 tablespoon oil
• 1 tablespoon white wine vinegar
• GARNISH
• 2 spring onions (green ends only), cut into very thin strips approx. 8 cm long
• 1 bunch fresh mint leaves