Roast leg of lamb with rosemary and anchovy

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

Ingredients

Metric

Imperial

Roast leg of lamb

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
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
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

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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