Rose Lamb Leg

Ingredients

• 3 organic lemons
• 1 sprig rosemary
• 10 tbsp olive oil
• 1 tsp cinnamon
• 750 g lamb leg (cut by the butcher in butterfly cut)
• 1 Red Onion
• 4 tbsp red wine vinegar
• 1 tbsp honey
• Salt
• Pepper
• 4 handfuls herbs (5 g each; e.g., mint, parsley, basil)
• 1 Garlic clove
• 2 tsp capers (5 g; jar)
• 2 anchovy fillets
• 2 tsp Dijon mustard

Instructions

1. 1.

   Squeeze the juice of 2 lemons and set aside 2 tbsp. Wash rosemary, pat dry, pluck needles and chop. Whisk 6 tbsp olive oil with remaining lemon juice, rosemary, and cinnamon. Rinse meat, pat dry, and massage with the herb sauce. Cover and marinate in the fridge for about 1 hour.

2. 2.

   Meanwhile peel the onion and cut into thin rings. Place in a pot with vinegar and simmer gently for about 5 minutes. Stir in honey and season with salt and pepper, then let cool.

3. 3.

   Wash herbs, pat dry, pluck leaves and put in a blender. Peel garlic, roughly chop, and add capers, anchovies, mustard, remaining lemon juice, and 1 tbsp oil. Blend everything. Slowly pour the rest of the oil to create a creamy salsa. Season with salt and pepper and transfer to a bowl.

4. 4.

   Season lamb with salt and pepper. In a hot grill pan, sear both sides over medium-high heat for about 10 minutes total. Let the lamb leg rest in rose color for about 10 minutes. Slice the meat and arrange on a plate with the green salsa and onions. Grate the remaining lemon zest, cut into wedges, and serve alongside.