Title: Roast Leg of Lamb with Roast Garlic and Herb Sauce
Categories: Lamb, Meats
Yield: 4 Servings

---------------------------------HERB SAUCE---------------------------------
6 fl Fresh Lemon or Lime Juice
6 fl Olive oil
20 Frssh mint leaves
2 tb Freshly chopped parsley
2 Garlic cloves, crushed
1 sm Bunch fresh chives

------------------------------------LAMB------------------------------------
4 lb Leg of Lamb
Salt and Pepper
24 lg Garlic Cloves, Unpeeled
12 Tinned Anchovies, drained
10 fl Water
1 1/2 oz Butter

For herb sauce, blend together half fruit juice and half oil with remaining
ingredients. Add more juice and oil until it's thick but pourable. Chill.

Preheat oven to 240C/475F/Gas Mark 9. In a large frying pan, dry-fry the
lamb to seal, then season. Place the unpeeled garlic cloves in a roasting
tin with lamb on top. Roast for 30 minutes. Remove tin from oven, turn lamb
over and arrange anchovies on top. Pour water into tin, return to oven for
20 minutes. Remove from oven and place meat on a plate. Stir juices in the
tin. If liquid has reduced to almost nothing, add more water. Remove
garlic, keep warm. Return meat to tin, place in oven but turn it off. Leave
for 20 minutes. Remove, place meat on a plate with garlic. Pour juices into
a saucepan and whisk in butter. Strain through a fine sieve over meat.
Serve herb sauce separately.

Source: Keith FLoyd, Sunday Magazine