Leg of Lamb

For the Leg of Lamb

• 3-5 pounds lamb leg
• 2 red onions, sliced
• 4 cloves garlic confit
• 1-2 sprigs savory or 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

To make the Leg of Lamb

1. Preheat oven to 400 F

2. Cook garlic slowly in olive oil until soft

3. Add anchovies and lemon zest in mortar with a drizzle of oil from the confit garlic

4. Pull the lamb leg from cooler and score between the lobs of the muscle

5. Rub marinade all over and let sit for an hour at room temperature

6. Season with salt and a healthy amount of pepper

7. Slice the onions and place in the bottom of the roasting pan

8. Place roasting rack on top of the onion ned and place leg on top

9. Roast for 45 minutes and rotate leg, roast for another 30 minutes before checking temperature

10. 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

1. Cover farm eggs with cold water (they should be submerged by an inch at-least)

2. Bring eggs to a boil for 8 minutes and cool down with cold water

3. Remove yolks

4. Pick leaves from basil and parsley and set aside

5. 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

6. Puree until smooth

7. 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

8. Taste and adjust

9. Chill in the refrigerator for an hour or more to let the flavors infuse