Leg of lamb with green sauce
8 servings
120 minutes
Lamb leg with green sauce is a dish that combines the rich flavor of meat and the freshness of an aromatic sauce. The roasted lamb is tender and infused with a marinade of white wine, rosemary, and fish sauce, giving it a special depth of flavor. The green sauce made from parsley, tarragon, mint, anchovies, and capers complements the meat with bright notes of freshness and spiciness. This dish is perfect for a festive dinner or a formal lunch, impressing with its elegance and rich taste. The combination of roasted meat and aromatic sauce recalls traditional European recipes but with a modern American interpretation. It is served with thin slices of lamb and green sauce and pairs perfectly with a glass of white wine.
1
Mix fish sauce, salt, white wine, finely chopped rosemary, and black pepper, then marinate the lamb leg after removing membranes and excess fat. Leave to marinate in the fridge overnight.
- Fish sauce: 20 ml
- Sea salt: 30 g
- White wine: 400 ml
- Rosemary: 20 g
- Ground black pepper: 10 g
- Leg of lamb: 2 kg
2
Place the marinated leg on a baking sheet and put it in an oven preheated to 230 degrees for fifteen minutes. Then reduce the heat to 120 degrees and bake for one and a half hours. Increase the heat to 180 degrees and bake for another twenty minutes.
- Leg of lamb: 2 kg
3
In a blender, mix parsley, tarragon, mint, olive oil, anchovies, garlic, capers, and lemon juice into a homogeneous green mass. Slice the lamb and serve with the sauce.
- Parsley: 100 g
- Tarragon: 50 g
- Mint: 30 g
- Olive oil: 150 ml
- Salted anchovies in oil: 50 g
- Garlic: 4 cloves
- Capers: 30 g
- Lemon: 1 piece