THIS GENEROUS ROAST WITH FINGER-LICKING SAUCE IS A WINNER WHEN ENTERTAINING GUESTS
BUTTERFLY LAMB LEG WITH ANCHOVY CREAM SAUCE AND ZUCCHINI, GREEN BEAN AND MINT SALAD
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
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.