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Andrew MacKenzie shows off the beauty of lamb by simply roasting the meat with complementary flavours of garlic and rosemary. Studding the meat with anchovies may sound unusual to some, but these little fish pack a glorious saltiness, seasoning the meat beautifully. Andrew uses smoked black pepper in this roast leg of lamb recipe for an extra flavour dimension, but you can use regular black pepper if you don't have any to hand.
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