3-5 pounds lamb leg
2 red onions, sliced
4 cloves garlic confit
1-2 sprigs rosemary, picked and rough chopped
1 tablespoon anchovy filets
Zest from 2 lemons
Salt and pepper to taste
For Chimichurri Sauce :
2-3 bunches basil
2 bunches parsley, leaves picked
1/2 cup red wine vinegar
1 cup olive oil
2 packs anchovies, chopped
4-5 cloves garlic, peeled and chopped
4 farm egg yolks (from hard boiled eggs)
1 teaspoon chilli flakes
1 tablespoon sea salt
- Preheat oven to 400 F.
- Cook garlic slowly in olive oil until soft.
- Add anchovies and lemon zest in mortar with a drizzle of oil from the confit garlic.
- Pull the lamb leg from cooler and score between the lobs of the muscle.
- Rub marinade all over and let sit for an hour at room temperature.
- Season with salt and a healthy amount of pepper.
- Slice the onions and place in the bottom of the roasting pan.
- Place roasting rack on top of the onion ned and place leg on top.
- Roast for 45 minutes and rotate leg, roast for another 30 minutes before checking temperature.
- The lamb is done when it reaches an internal temperature of 135 F (for medium rare) or 160 F (for more done).
For Chimichurri sauce :
- Cover farm eggs with cold water (they should be submerged by an inch at-least).
- Bring eggs to a boil for 8 minutes and cool down with cold water.
- Remove yolks.
- Pick leaves from basil and parsley and set aside.
- Put olive oil, red wine vinegar, chopped garlic, egg yolks, 1 pack of anchovies, chili flakes, salt, and half of the herbs in a high speed blender.
- Puree until smooth.
- On a cutting board, chop the other half of the herbs and add to the pureed sauce with the other packet of anchovies chopped fine.
- Taste and adjust.
- Chill in the refrigerator for an hour or more to let the flavors infuse.