Roast leg of lamb with anchovies and rosemary

Posted: February 11, 2017 by nietize in Beef, British, Lamb
Tags: , , ,

From Great British Chefs
Serves 4

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Ingredients

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1 leg of lamb
12 anchovies
12 garlic cloves
12 sprigs of rosemary, small
sea salt
cracked black pepper, smoked
olive oil

Preheat the oven to 160°C/gas mark 3

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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

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Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C.

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Allow to rest in a warm place for 15-20 minutes before carving and serving

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