RECIPE.

THIS GEN­ER­OUS ROAST WITH FIN­GER-LICKING SAUCE IS A WIN­NER WHEN EN­TER­TAIN­ING GUESTS

The Gold Coast Bulletin - Gold Coast Eye - - EYE | CONTENTS - WORDS: POH LING YEOW

BUT­TER­FLY LAMB LEG WITH ANCHOVY CREAM SAUCE AND ZUCCHINI, GREEN BEAN AND MINT SALAD

SERVES: 4

IN­GRE­DI­ENTS

1 boned, but­ter­flied leg of lamb, fat trimmed (about 1kg) 4 cloves gar­lic, peeled, halved 1/4 cup chopped flat-leaf pars­ley 1 tsp salt 2 tbsp olive oil Juice and zest of 1 lemon Freshly cracked pep­per SAUCE: 8 cloves gar­lic, peeled 1/2 cup milk 15 small anchovy fil­lets in oil, drained 100g un­salted but­ter 100ml olive oil 60ml cream VEG: 200g string­less beans 300g small zucchini, ends cut away, quar­tered length­ways 2 cloves gar­lic, peeled, bashed 1 cup fresh mint leaves picked 3 tbsp olive oil Juice and zest of 1/2 a lemon

METHOD

To make the mari­nade, pound the gar­lic, pars­ley and salt with a mor­tar and pes­tle. Mix with the olive oil, lemon juice, zest and pep­per. Pour over the lamb and rub, then cover with cling film and mar­i­nate in the fridge for 30 to 60 min­utes. Pre­heat oven to 180C. Place the lamb on a large roast­ing pan. Sat­u­rate the meat with the mari­nade us­ing a brush then cook for 40 min­utes for a medium done re­sult. Cover the meat with foil and rest the meat for 15 min­utes be­fore slic­ing. To make the anchovy cream sauce, com­bine the gar­lic and milk in a small saucepan. Cover and sim­mer very gen­tly un­til the gar­lic is soft enough to squash eas­ily be­tween your fin­gers. Add the an­chovies and stir over low heat un­til dis­solved. Add the olive oil and but­ter and blitz in a blender un­til smooth. Add the cream and stir to com­bine. Keep warm. Bring a large pot of salted wa­ter to the boil. Add the zucchini and green beans and blanche for about 10 sec­onds. Rinse with cool wa­ter and drain in a colan­der, then trans­fer to a large salad bowl. Add the gar­lic, mint, olive oil, lemon juice and zest and toss un­til mixed through. To serve, slice the lamb and serve on a board. Driz­zle some anchovy sauce over the lamb and the re­main­der in a gravy boat. Leave the zucchini and beans in the bowl with servers.

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