for 6 person

Leg of lamb

1	leg of lamb on the bone (approx. 2 kg)
6	garlic cloves, halved
2 tsp	salt
a little	pepper
2 tbsp	olive oil for frying

Topping

1	onion, finely chopped
1 tin	anchovy fillet (approx. 50 g), rinsed with cold water, drained, finely chopped
50 g	pitted black olive, finely chopped
2 tbsp	sage leaves, finely chopped
1 bunch	parsley, finely chopped
2 tbsp	olive oil
1	egg white
¼ tsp	salt

Jus

1 dl	red wine
1 dl	meat bouillon
	salt and pepper to taste

How it's done

Leg of lamb

Score the leg of lamb evenly (approx. 1.5 cm deep) using a sharp knife. Place the garlic in the incisions. Season the lamb. Heat the oil in a roasting tin in the lower half of an oven preheated to 240°C. Brown the lamb in the tin for approx. 7 mins. on each side. Turn the oven down to 180°C.

Topping

Mix the onion with all the other ingredients up to and including the egg white, season with salt. Spread the mixture over the leg of lamb, press down. Cook the lamb for approx. 50 mins. (core temperature approx. 60 °C. Remove from the oven, cover and leave to rest for approx. 10 mins. before carving.

Jus

Wipe the cooking fat from the roasting tin, pour in the red wine and loosen any bits that have stuck to the bottom, strain into a small pan. Pour in the stock, bring to the boil, simmer for approx. 5 mins., season the jus.

Carve the lamb, serve with the jus.

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