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. Cut off the shank meat (it can be frozen and used for stock or for another dish). Clean the bone well – this makes for good presentation. |
| 4. | Season the lamb with salt and pepper. |
| 5. | Heat the oil in a heavy-based pan and sear the lamb until brown. Allow to cool. |
| 6. | Wrap the lamb in the brined vine leaves. |
| 7. | For the salt crust, mix the salt and egg whites in a bowl – it should resemble wet sand. |
| 8. | Line a roasting dish with baking paper. |
| 9. | Put some of the salt into the roasting dish, spreading to an area big enough to sit the lamb on. |
| 10. | Put the herbs on top of the salt. Lay the vine-leaf-wrapped lamb on top of the bed of herbs. |
| 11. | Wet your hands and use the rest of the salt to cover the lamb. Keep it compact and tight and ensure that the lamb is completely covered with no holes. This step can be done ahead and set aside until ready to roast. If you do this, allow an extra 15 minutes cooking time. |
| 12. | Roast at 180°C for 50 minutes (if you have a temperature probe, the meat should be 50-55℃). |
| 13. | Rest the lamb for 20 minutes then break open the salt crust, remove the vine leaves and put the lamb on a chopping board. |
| 14. | Carve the lamb nicely, seasoning the meat as you go with salt and pepper. |
| 15. | Serve with the salsa verde and anchovy sauce. |
| 16. | ANCHOVY SAUCE |
| 17. | Put the anchovies into a blender (keep one anchovy aside to garnish the finished dish). |
| 18. | Blend, then add the Dijon mustard and mayonnaise. |
| 19. | With the blender running, slowly stream in the oil from the anchovies, followed by the light olive oil. |
| 20. | Add enough water to thin the sauce to the desired consistency. |
| 21. | Season to taste with some lemon juice. |
| 22. | Top with slices of the reserved anchovy. |
| 23. | SALSA VERDE |
| 24. | Put the garlic in a mortar and pestle with a pinch of salt. |
| 25. | Add the capers and crush to a paste. Add the vinegar and oil. |
| 26. | 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