Roasted Lamb Leg & Sauce Paloise by Head Chef Cam Jones

Roasted Lamb Leg & Sauce Paloise

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

*50ml Tarragon vinegar - prepared 24 hours prior
50ml warm water
20ml fresh lemon juice
250g ghee (melt, set aside, keep warm)
20g chopped mint
Salt to taste

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 Vasse Felix Cabernet Sauvignon.