1lamb leg (about 3.2kg)Herb marinade2 cups (loosely packed)flat-leaf parsley1 cup (loosely packed)rosemary100 mlolive oil10garlic cloves1anchovy filletFinelygrated rind and juice of 1 lemonRainbow silverbeet3 bunchesrainbow silverbeet (see note)60 ml (¼ cup)vegetable oil3long red chillies, seeds removed, finely chopped3garlic cloves, finely chopped125 ml (½ cup)chicken stockFor drizzling:extra-virgin olive oil
For herb marinade, process ingredients in a food processor to a coarse paste. Add more olive oil if necessary.
Rub lamb with marinade then refrigerate to marinate (2 hours). Meanwhile, preheat oven to 180C. Transfer lamb to a roasting pan, roast until cooked medium (1 hour), cover with foil and rest in a warm place (20 minutes).
Meanwhile, for rainbow silverbeet, separate leaves and stalks. Coarsely tear leaves, set aside. Finely slice stalks. Heat vegetable oil in large saucepan over high heat, sauté stalks, chilli and garlic until just tender (2-3 minutes), add leaves and stock, cook until tender (3 minutes). Season to taste, transfer to serving dish, drizzle with extra-virgin olive oil. Serve with sliced lamb.
Note Rainbow silverbeet is available from select greengrocers. If unavailable, substitute silverbeet.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.