- 1 medium Certified Organic Leg of Lamb (around 2.2kg)
- 10 cloves garlic, unpeeled
- 2 whole dried chillies
- 2 sprigs fresh sage
- 1 cup dry white wine
- 1/2 cup water
- 1/2 cup red wine vinegar
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- sea salt
- 1 kg gourmet potatoes
- your choice of spring greens e.g. asparagus, broccolini
- 1 cup fresh mint
- 1/2 cup flat-leaf parsley
- 1 1/2 cup fresh basil
- 1 anchovy fillet
- 1/2 clove garlic, roughly chopped
- 1 tbsp capers plus 1 teaspoon pickling juices
- 4 cornichons (pickled baby gherkins)
- 1 tbsp dijon mustard
- 1 tsp raw sugar
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
Preheat oven to 170°C fan forced. Select a roasting pan that fits the lamb leg snugly (if the pan is too big, the liquid will evaporate before the lamb is cooked).
Scatter garlic, chillies and sage in pan and place lamb directly on top of this ‘trivet’. Pour wine, water and red wine vinegar over lamb, letting it drizzle into pan. Pour balsamic over lamb to coat it, followed by the olive oil. Season the whole leg well with plenty of sea salt and pepper.
Cover leg tightly with tinfoil and cook for 1 ½ hours.
Remove foil, increase heat to 190°C fan forced and cook for 15–20 minutes to brown the top of the lamb (add a little water to the base of the pan if it’s drying out).
Meanwhile, cook potatoes in salted water until al dente (20–25 minutes).
Remove lamb from pan and place on a board. Loosely cover with foil and leave to rest for at least 15 minutes before serving. Reserve pan juices to make a light gravy if you wish.
Place all spring coulis ingredients in a blender or food processor and blitz until herbs are very finely chopped and coulis is a bright light green.
Serve lamb with lightly buttered boiled potatoes, plenty of coulis and your choice of steamed greens.