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Roast leg of lamb with rosemary and anchovy
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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.
First published in 2015
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Ingredients
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Imperial
Roast leg of lamb
- 1 leg of lamb
- 12 anchovies
- 12 garlic cloves
- 12 sprigs of rosemary, small
- sea salt
- cracked black pepper, smoked
- olive oil
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Method
1
Preheat the oven to 160°C/gas mark 3
2
To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat
- 12 anchovies
- 12 garlic cloves
- 12 sprigs of rosemary, small
- 1 leg of lamb
3
Lay the leg onto a roasting tray and sprinkle over some sea salt and smoked pepper. Drizzle with olive oil and rub lightly into the flesh
- sea salt
- olive oil
- cracked black pepper, smoked
4
Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C. Allow to rest in a warm place for 15-20 minutes before carving and serving
First published in 2015
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