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Preheat oven to 160C. Place lamb leg in a large, deep roasting pan. Pour boiling water into
pan, then cover pan with foil and roast for 30 minutes at high heat. Remove foil. Add mire poix
and keep roasting at medium heat.
Meanwhile, to make sauce, blend all ingredients in a blender until smooth. Transfer the mixture
to a heavy-based saucepan and simmer over medium heat, stirring occasionally, for 45 minutes
or until thick and reduced by half.
Baste lamb leg whilst roasting until tender.
To serve cut into portions, dress with extra sauce and
sprinkle with sea salt, add a grilled lime cheek.