Ingredients

• 4 sprigs flat leaf parsley
• leaves picked
• 2 tbsp chopped oregano leaves
• 4 tbsp chopped mint leaves
• 2 tbsp capers
• 2 garlic cloves
• 2 anchovies
• 250ml/9fl oz olive oil
• lemon juice
• to taste
• 1 small salt marsh lamb leg
• French trimmed
• 1 small bunch rosemary
• sprigged
• 6 garlic cloves
• cut into slivers
• sea salt and freshly ground black pepper
• oil
• for frying
• 2 large potatoes
• baked in their skins
• 2 cloves confit garlic (garlic slow-roasted or braised in olive oil)
• 2 tbsp chopped flat leaf parsley
• pinch fresh grated nutmeg
• 2 free-range eggs
• yolks only
• 115g/4oz plain flour
• 3 free-range eggs
• beaten
• 115g/4oz flaked almonds
• chopped
• 8 cloves confit garlic
• 1 handful mint leaves
• picked

Directions

• For the sauce
• place all the ingredients in a food processor and pulse to make a coarse paste. Set the sauce aside until ready to use.
• For the lamb
• preheat the oven to 180C/350F/Gas 4. Stud the lamb leg with the rosemary sprigs and slivers of garlic at 2.5cm/1in intervals. Season liberally with sea salt and freshly ground black pepper.
• Roast the lamb leg for 1-1¼ hours
• basting regularly with a little of the salmoriglio sauce to make a beautiful glazed coating.
• Allow the meat to rest for at least 10 minutes before serving.
• For the almond croquettes
• heat the oil in a deep fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)
• Pass the hot potatoes through a potato ricer
• or remove the flesh from the skins and mash until smooth.
• Mash the confit garlic into the potatoes
• add the nutmeg
• parsley and egg yolks and mix thoroughly. Roll the potato mixture into even tablespoon-sized balls. Dredge the balls with the flour
• then dip them into the beaten egg and roll in the flaked almonds.
• Gently lower the croquettes into the deep fat fryer with a slotted spoon and fry for 2-3 minutes until golden brown. You may need to do this in batches.
• Remove the croquettes from the oil with a slotted spoon and drain on kitchen paper. Set aside and keep warm until ready to serve.
• To serve
• slice the lamb thinly and serve with hot almond croquettes
• the remaining salmoriglio sauce
• confit garlic and mint leaves.