Lemon and herb encrusted leg of lamb

Method

1. Preheat oven to 180C (160C fan forced).
2. Using a vegetable peeler, remove peel from lemon in long strips and then set aside.
   Attach the citrus press to the work bowl. Juice the lemon halves
3. Fit the food processor with the work bowl and multipurpose blade.  Add parsley, mint, garlic, bread, lemon rind and juice. Select speed 1 and process for 8 seconds, or until chopped. Add egg and season with salt and pepper then process for 5 seconds, or until well combined.
4. Firmly press herb mixture onto the lamb and place into a roasting pan. Roast for about 1¾ hours (approximately 25 minutes per 500g meat) for medium. Stand lamb for 10 minutes before carving. Serve with roasted potatoes, baby carrots and steamed beans.

1. Fresh Mint Sauce
2. 2 cups (about ½ bunch) mint
   2 tbs white wine vinegar
   2 tsp caster sugar
   200ml ice cold water
   freshly ground sea salt and black peppercorns
3. Fit the food processor with the mini bowl and mini blade. Place all mint sauce ingredients into the bowl and pulse for 8 seconds, or until finely chopped. Chill before serving.