Ingredients

Method

• 4 cloves garlic, minced
• 2 T olive oil
• 2 T fresh rosemary, chopped
• 1 T fresh thyme, chopped
• 1 lemon, zested
• sea salt and freshly ground black pepper, to taste
• 2.2 kg deboned leg of lamb
For the asparagus gremolata:
• 100 g asparagus tips
• 1⁄4 cup fresh parsley, finely chopped
• 1 lemon, zested
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
For the brown butter Hollandaise:
• 113 g butter
• 3 large free-range egg yolks
• 1 T fresh lemon juice
• 1 T Dijon mustard
• sea salt, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Mix the garlic, olive oil, rosemary, thyme, lemon zest, salt, and pepper. Rub generously all over the lamb.

2. Sear the lamb in a hot, ovenproof pan for 4–5 minutes on each side until browned. Transfer to the oven and roast for 20–25 minutes for medium- rare. Allow to rest for 10 minutes before slicing.

3. To make the gremolata, blanch“This dip is good as a side, or served with mini pitas, crackers or chips on a starter platter” the asparagus in salted boiling water for 2–3 minutes. Drain, slice and toss with the parsley, lemon zest, olive oil, salt and pepper.

4. To make the Hollandaise, brown the butter in a saucepan until golden and nutty. Whisk the egg yolks, lemon juice, mustard and salt in a heatproof bowl over a saucepan of simmering water until thickened. Slowly whisk in the browned butter until smooth and creamy.

5. Serve the lamb with the gremolata and Hollandaise.

Find more lamb recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca