Roast leg of lamb with mint jus
Ingredients
- 2kg/4lb 8oz leg of lamb on the bone
- 6 garlic cloves, quartered
- 8 anchovies, halved
- salt and freshly ground black pepper
- 1 tsp olive oil
- 2 onions, roughly chopped
- 3 carrots, roughly chopped
- 4 sticks celery, roughly chopped
- 1 bay leaf
- sprig thyme
- 200ml/7fl oz white wine
- 500ml/18fl oz lamb or chicken stock
- 1 tbsp mint-flavoured vinegar
- 100g/3½oz butter
- ½ bunch chopped mint
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