Chef Cam Jones' Roasted Lamb Leg & Sauce Paloise

INGREDIENTS

Lamb 
1 x 2-2.5kg lamb leg 
Sea salt 
Freshly cracked black pepper 
Lamb Rub 
150ml extra virgin olive oil 
Zest of one lemon 
20g rosemary 
10g thyme 
10g tarragon 
2tbs Dijon mustard 
10 x cloves of garlic 

Sauce Paloise 
*Tarragon vinegar, prepare 24hrs prior
200ml white wine vinegar 
20g tarragon 
5 x peppercorns
6 x egg yolks
*50ml tarragon vinegar 
50ml warm water 
20ml fresh lemon juice 
250g ghee (melt, set aside, keep warm) 
20g chopped mint 
Salt to taste

PREP 24 HOURS BEFORE
To prepare tarragon vinegar, place all tarragon vinegar ingredients in a pot and bring to boil, take off the heat, place into a container and store overnight in the fridge. Strain for use in Sauce Paloise.

METHOD
Preheat the oven to 160°C. Season the lamb well with salt and pepper. Then seal it off in a large pan on medium/high heat until golden. Place the lamb on wire rack in a roasting tray and set aside.

Combine all lamb rub ingredients in food processor and blend for a couple of minutes. Brush the rub over the lamb and place the lamb in the oven. Set aside remaining lamb rub.

Roast lamb for one hour, occasionally brushing with the lamb rub as you turn it. Test the meat with a thermometer placed in the thickest part of the cut. The temperature should be 55°C. Rest the lamb for 20 minutes prior to serving. 

To prepare the Sauce Paloise, put a pot of water on to simmer. Place the egg yolks, tarragon vinegar, warm water and half of the lemon juice into a heatproof bowl that will fit on top of the pot. Place the bowl over the pot of water and whisk until the mixture becomes thick, remove from the heat. Slowly add the ghee in a steady stream while whisking continuously until all ghee is incorporated. Mix in the remaining lemon juice and mint, season to taste. 

Set aside, warm and covered until serving. Enjoy with a glass of 2020 Vasse Felix Cabernet Sauvignon.