• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 lamb leg (around 2kg)
  • Seasoning butter:
  • 150g butter, softened
  • 2 cloves garlic, peeled and chopped
  • 2 teaspoons dried or fresh thyme
  • 2 teaspoons ground coriander
  • 2 tablespoons ground fennel or anise seeds
  • salt and pepper to taste
  • Garlic Sauce:
  • 12 cloves garlic
  • 200ml white wine (or water)
  • 1/2 teaspoon caster sugar
  • salt and pepper to taste
  • 4 egg yolks

Instructions

  1. To prepare and roast lamb leg: Mix together all the ingredients for the seasoning butter and use to coat the lamb leg. Place seasoned lamb leg in a roasting pan and allow to marinate for 1 hour in the refrigerator.
  2. Ideally, roast the lamb leg using a rotisserie. Roast in preheated oven at 160ºC for about 2 hours, or until the juice runs clear when pierced with a skewer (for every kilogramme of meat, allow 30 minutes cooking time). Baste with the pan juices every 10 minutes. Remove from heat and rest for 30 minutes in a warm place.
  3. To prepare garlic sauce: Peel the garlic and simmer for 20 min­utes in salted water. Drain and process in the blender with white wine (or water), sugar, salt and pepper. Transfer mixture to a saucepan. Add egg yolks and place the pan over a low fire. Whisk briskly until the mixture dou­bles in volume and becomes creamy.
  4. To serve, carve the lamb and spoon a little garlic sauce over each portion, or serve sauce on the side.
  5. For more food and wine stories and recipes, pick up the latest issue of Flavours (Nov - Dec 2006), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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