Roasted Lamb Leg with Garlic Sauce

Ingredients:

lamb leg (around 2 kg.)

Seasoning butter:
150 grams butter, softened
2 cloves garlic, peeled and chopped
2 teaspoon dried or fresh thyme
2 teaspoon ground coriander
2 tablespoon ground fennel or anise seeds
salt and pepper to taste

Garlic sauce:
12 cloves garlic
200 ml. white wine (or water)
1/2teaspoon caster sugar
salt and pepper to taste
4 egg yolks

Procedure:

To prepare and roast lamb leg: Mix together all ingredients for seasoning butter and use to coat the lamb leg. Place in a roasting pan and allow to marinate for 1 hour in the refrigerator. Roast lamb leg in preheated oven at 160ºC for about 2 hours, or until the juice runs clear when pierced with a skewer (for every kg of meat, allow 30 minutes cooking time). Baste with pan juices every 10 minutes. Remove from heat.

To prepare garlic sauce: Peel garlic and simmer for 20 minutes in salted water. Drain and process in blender with white wine (or water), sugar, salt and pepper. Transfer mixture to a saucepan. Add egg yolks and place pan over a low fire. Whisk briskly until mixture doubles in volume and becomes creamy.
To serve, carve lamb and spoon a little garlic sauce over each portion, or serve sauce on the side.