Ingredients
Spring coulis
Method
1.Preheat oven to 170°C fan forced.
2.Select a roasting pan that fits the lamb leg snugly (you want the lamb to cook in the liquid; if the pan is too big, the liquid will evaporate before the lamb is cooked). Scatter garlic, chillies and sage in pan and place lamb directly on top of this ‘trivet’. Pour wine, water and red wine vinegar over lamb, letting it drizzle into pan. Pour balsamic over lamb to coat it, followed by the olive oil. Season the whole leg well with plenty of sea salt and pepper.
3.Cover leg tightly with tinfoil and cook for 1½ hours.
4.Remove foil, increase heat to 190°C fan forced and cook for 15–20 minutes to brown top of lamb (add a little water to the base of the pan if it’s drying out).
5.Meanwhile, cook potatoes in salted water until al dente (20–25 minutes).
6.Remove lamb from pan and place on a board. Loosely cover with foil and leave to rest for at least 15 minutes before serving. Reserve pan juices to make a light gravy if you wish.
7.Place all spring coulis ingredients in a blender or food processor and blitz until herbs are very finely chopped and coulis is a bright light green.
8.Serve lamb with lightly buttered boiled potatoes, plenty of coulis and a green such as lightly steamed broccolini.
