Name: Kentucky Roast Lamb with Black Brine ‘mop’ Sauce
Yield: 4
Ingredients: ½ leg of bone-in lamb (weighing about 1.2 kg); 2tbsp salt; FOR THE ‘MOP’ SAUCE; 50g anchovy fillets in oil; 1tbsp Worcestershire sauce; 1tsp dark soy sauce; 200ml pickle brine; 80ml white vinegar; 6tbsp brown sugar; ½tsp dried mint; ¼tsp onion powder; 3 garlic cloves, peeled and lightly crushed; FOR THE LAMB RUB; ½tsp black peppercorns; ½tsp mustard seeds; 1tsp coriander seeds; 1tsp cumin seeds; ½tsp fennel seeds; ¼tsp dried chilli/hot red pepper flakes; 1tbsp fresh thyme leaves; 1tbsp vegetable oil; TO FINISH THE SAUCE; Bunch of fresh mint, leaves chopped; 2tbsp butter

VMG Recipes