Units Scale

1 5 1/4 pound boneless leg of lamb
Marinate said leg for 8 hours in the following:
2 cups Drambuie
4 cups unfiltered Apple cider
1 tbs. dried marjoram
2 Bay leaves
1 tbs. Lavender
1/2 tbs. smoked salt
1 tbs. horseradish mustard
4 ‘petals’ Star Anise (from a single Star)
1 VERY large head garlic
1/2 bunch fresh thyme
1/2 bunch fresh chervil
Leaves from one stem of Rosemary
7 leaves fresh Sage
1/2 bunch curly parsley (leaves and a bit of stem)
leaves from 1/2 a bunch fresh oregano
All ground together in the blender.
For stuffing in the lamb, combine the following in the blender:
Mixed herbs paste (leftover from making the marinade the night before)
3 Anchovy fillets
Enough Drambuie to reduce to a smooth paste
For the gravy and cooking:
1 small tub Perfect Addition demiglace
Goose fat (preferred), duck fat or grapeseed oil
Potato starch or cornstarch
Hirshon Mint Sauce
3 bunches mint, leaves and a bit of stem
About 5 stems parsley (helps to keep the green color, mint tends to go brown without something to ‘fix’ the color)
8 packets Turbinado sugar
1/4 cup white vinegar
1/2 cup water
about 4 tablespoons limeade (I just had some in the fridge, lime juice would work just as well)

Cook Mode Prevent your screen from going dark

After 8 hours of marinating, drain the lamb, reserve and strain the marinade (reserve the solids), put into a large pot or wok, reduce by 20%, add demiglace and reduce by about 50% or until thick. Reserve. Wrap meat in plastic wrap.
The next day, cut 3 deep slits in the top of the lamb.
Combine the following in the blender:
Mixed herbs (leftover from making the marinade the night before, but try and remove the rosemary in this)
3 Anchovy fillets (TFD prefers Ortiz brand)
Enough Drambuie to reduce to a paste
Stuff the paste into the slits, then rub the entire leg with Goose fat, and lots of it.
Put into a preheated 450 degree oven for about 7 minutes, then reduce to 375 and cook for 1 ¾ hours, or until it reaches 140 with a meat thermometer.
Check this carefully at the 1 ½ hour mark, as you want most of the lamb rare to medium-rare. Allow to rest 15 minutes, then carve and serve with gravy and mint sauce.
Heat the gravy in a saucepan, add sufficient potato or cornstarch (mixed with some gravy, do not put directly in or it will lump up) to thicken.
For the mint sauce: blend all ingredients.