Ingredients
| 1 leg of lamb, approximately 2.5kg | |
| ¼ cup oil | |
| 200g (about ½ jar) vine leaves, brined | |
| 2kg iodised salt | |
| 1 cup egg whites | |
| 1 bunch rosemary | |
| 1 bunch thyme | |
| ANCHOVY SAUCE | |
| 80g anchovies (approx. 1 jar: keep the oil) | |
| 1 tablespoon Dijon mustard | |
| 1 tablespoon mayonnaise | |
| 100ml light olive oil | |
| ½ cup water | |
| lemon juice, to taste | |
| SALSA VERDE | |
| 2 cloves garlic | |
| 1 tablespoon capers | |
| ½ teaspoon red wine vinegar | |
| 4 tablespoons extra virgin olive oil | |
| 15g flat-leafed parsley, chopped | |
| 15g fresh mint, chopped | |
| ½ red chilli | |
| zest of 1 lemon |
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Instructions
| 1. | Heat the oven to 180℃. |
| 2. | Pat the lamb dry and trim off any excess fat or sinew. |
| 3. | Cut across the shank part of the lamb leg to reveal the bone. |
| 4. | Cut off the shank meat (it can be frozen and used for stock or for another dish). |
| 5. | Clean the bone well – this makes for good presentation. |
| 6. | Season the lamb with salt and pepper. |
| 7. | Heat the oil in a heavy-based pan and sear the lamb until brown. Allow to cool. |
| 8. | Wrap the lamb in the brined vine leaves. |
| 9. | For the salt crust, mix the salt and egg whites in a bowl – it should resemble wet sand. |
| 10. | Line a roasting dish with baking paper. |
| 11. | Put some of the salt into the roasting dish, spreading to an area big enough to sit the lamb on. |
| 12. | Put the herbs on top of the salt. Lay the vine-leaf-wrapped lamb on top of the bed of herbs. |
| 13. | Wet your hands and use the rest of the salt to cover the lamb. |
| 14. | Keep it compact and tight and ensure that the lamb is completely covered with no holes. |
| 15. | This step can be done ahead and set aside until ready to roast. |
| 16. | If you do this, allow an extra 15 minutes cooking time. |
| 17. | Roast at 180°C for 50 minutes (if you have a temperature probe, the meat should be 50-55℃). |
| 18. | Rest the lamb for 20 minutes then break open the salt crust, remove the vine leaves and put the lamb on a chopping board. |
| 19. | Carve the lamb nicely, seasoning the meat as you go with salt and pepper. |
| 20. | Serve with the salsa verde and anchovy sauce. |
| 21. | ANCHOVY SAUCE |
| 22. | Put the anchovies into a blender (keep one anchovy aside to garnish the finished dish). |
| 23. | Blend, then add the Dijon mustard and mayonnaise. |
| 24. | With the blender running, slowly stream in the oil from the anchovies, followed by the light olive oil. |
| 25. | Add enough water to thin the sauce to the desired consistency. |
| 26. | Season to taste with some lemon juice. |
| 27. | Top with slices of the reserved anchovy. |
| 28. | SALSA VERDE |
| 29. | Put the garlic in a mortar and pestle with a pinch of salt. |
| 30. | Add the capers and crush to a paste. Add the vinegar and oil. |
| 31. | When close to serving, add fresh herbs, chilli and lemon zest and stir into the garlic mixture. Season. |
Recipes & food styling Casey McDonald / Photography Florence Charvin