To confit the garlic, combine the vegetable oil and garlic in a small saucepan, adding extra oil if necessary to cover the garlic. Cook over low heat for 25–30 minutes until very tender. Drain and set aside to cool, reserving the oil for another use.
Bring the lamb leg to room temperature. Rub with 2 cloves of the confit garlic, and place the tarragon and summer savory in the bone cavity of the leg. Season generously.
Preheat a barbecue with a rotisserie attachment. Tie the lamb leg with butcher’s string or use a hook and hang above the grill up to
When ready to serve, put the leeks and remaining liquor in a saucepan and simmer over low heat for 5 minutes. Strain the leeks, place in a frying pan over medium heat and char lightly on all sides.
Heat olive oil in a frying pan and flash-fry the saltbush until crisp (about 20 seconds).
To serve, slice the charred leek lengthways and place on a plate. Slice the rested lamb across the grain, and plate approximately
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