HG LIVING
This is an edited
extract from
Marriage of Flavours
by Scott Pickett
($39.99, Lantern).LEG OF LAMB WITH RAINBOW
CHARD & SAUCE PALOISE
Serves 4-6
2-2.5kg leg milk-fed lamb, bone in
150ml extra-virgin olive oil
Finely grated zest of 1 lemon
½ bunch rosemary, leaves chopped
½ bunch thyme, leaves chopped
2 tbsp dijon mustard
10 cloves garlic, finely chopped
Chard
2 bunches rainbow chard, washed well
100ml extra-virgin olive oil
50g butter or lamb dripping
3 cloves garlic, finely sliced
Finely grated zest and juice of 1 lemon
Pinch freshly grated nutmeg
Sauce paloise
6 egg yolks
50ml tarragon vinegar
Juice of ½ lemon