From Great British Chefs
1 leg of lamb
12 garlic cloves
12 sprigs of rosemary, small
cracked black pepper, smoked
Preheat the oven to 160°C/gas mark 3
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
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
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