Name: Kentucky Roast Lamb with Black Brine ‘mop’ Sauce
Cook time: 6 h
Yield: 4
Ingredients: ½ leg of bone-in lamb (weighing about 1.2kg); 2tbsp salt; ‘MOP’ SAUCE; 50g tin or jar of anchovy fillets in oil; 1tbsp Worcestershire sauce; 1tbsp 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; LAMB RUB; ½tsp black peppercorns; ½tsp mustard seeds; 1tsp coriander seeds; 1tsp cumin seeds; ½tsp fennel seeds; ¼tsp dried chilli flakes; 1tbsp thyme leaves; 1tbsp vegetable oil; TO FINISH THE SAUCE; Bunch of mint, leaves chopped; 2tbsp butter

VMG Recipes

KENTUCKY ROAST LAMB WITH BLACK BRINE ‘MOP’ SAUCE