Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------HERB SAUCE------------------------------
6 fl Fresh Lemon or Lime Juice
6 fl Olive oil
20 Frssh mint leaves
2 tb Freshly chopped parsley
2 Garlic cloves, crushed
1 sm Bunch fresh chives

----------------------------LAMB---------------------------------
4 lb Leg of Lamb
Salt and Pepper
24 lg Garlic Cloves, Unpeeled
12 Tinned Anchovies, drained
10 fl Water
1 1/2 oz Butter

For herb sauce, blend together half fruit juice and half oil with
remaining ingredients. Add more juice and oil until it's thick but
pourable. Chill.

Preheat oven to 240C/475F/Gas Mark 9. In a large frying pan, dry-fry
the lamb to seal, then season. Place the unpeeled garlic cloves in a
roasting tin with lamb on top. Roast for 30 minutes. Remove tin from
oven, turn lamb over and arrange anchovies on top. Pour water into
tin, return to oven for 20 minutes. Remove from oven and place meat
on a plate. Stir juices in the tin. If liquid has reduced to almost
nothing, add more water. Remove garlic, keep warm. Return meat to
tin, place in oven but turn it off. Leave for 20 minutes. Remove,
place meat on a plate with garlic. Pour juices into a saucepan and
whisk in butter. Strain through a fine sieve over meat. Serve herb
sauce separately.

Source: Keith FLoyd, Sunday Magazine

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