LEG OF LAMB ROAST SAUCE WITH HERBS

PREPARATION 45 MIN

COOKING 1 H 40 MIN

PORTIONS 8

INGREDIENTS

Leg of lamb

7.5 ml (1 1/2 teaspoon) salt

5 ml (1 TSP) of brown sugar

5 ml (1 teaspoon) crushed coriander seeds

2.5 ml (1/2 teaspoon) hot pepper flakes

2.5 ml (1/2 teaspoon) black peppercorns crushed

1 leg of lamb about 2.3 kg (5 lb) partially boned and tied

30 ml (2 tbsp) of olive oil

1 kg (2.2 lb) of creamers

1 kg (2.2 lb) of carrot tops

4 onions, peeled and cut into quarters

Sauce with herbs

90 g (2 cups) of flat parsley

90 g (2 cups) fresh coriander

2 green onions, cut into pieces

2 garlic cloves, peeled and cut in half

1 chili pepper, epepine

180 ml (3/4 cup) olive oil

45 ml (3 tbsp) of cider vinegar

Salt and pepper

PREPARATION

Leg of lamb

Place the rack in the center of the oven. Preheat the oven to 180 ° C (350 ° F).

In a bowl, mix the salt, brown sugar, seeds of coriander, chilli and pepper. Coat the Lamb of the Spice mixture.

In a large skillet over medium-high heat, Brown the lamb in the oil. 

Set aside in a large roasting pan. In the same skillet, toss the vegetables in cooking fat and spread them around the meat.

Cook in the oven about 1: 10 a.m. or until a thermometer inserted into the center of the meat, without touching the bone, 50 ° C (122 ° F) for rare. On a plate, let rest the leg covered with foil for 15 to 20 minutes or until the temperature rises to about 57 ° C (135 ° F). 

Remove the strings. Continue cooking of the vegetables while the rest of the leg.

Sauce with herbs

In a food processor, chop the herbs, green onions, garlic and chilli.

 Add the oil and vinegar. Season with salt and pepper. Mix a few seconds at a time. Set aside in a bowl.

Slice the lamb. In a plate, place the meat and vegetables. Pour over the Lamb with half of the sauce with herbs. Serve the rest of the sauce on the side.