Roast leg of lamb with anchovy, garlic and rosemary

Name: Roast leg of lamb with anchovy, garlic and rosemary
Total time: 2 h
Yield: Serves 6-8
Ingredients: 2 kg leg of lamb; 1 tbsp sea salt flakes; 80g butter, softened; 8 cloves garlic, 4 crushed and 4 bashed; finely chopped to make 2 tbsp rosemary; 5 fillets in olive oil anchovies, drained; 1 lemon, halved and 1⁄2 juiced; ground to make 1/4 tsp black peppercorns; 2 red onions, quartered; 300ml white wine; roast potatoes and vegetables, to serve

Preparation and cooking time
- Total time2 hrs
- plus marinating
Easy
Serves 6-8

Ingredients

2 kg leg of lamb
1 tbsp sea salt flakes
80g butter, softened
8 cloves garlic, 4 crushed and 4 bashed
finely chopped to make 2 tbsp rosemary
5 fillets in olive oil anchovies, drained
1 lemon, halved and 1⁄2 juiced
ground to make 1/4 tsp black peppercorns
2 red onions, quartered
300ml white wine
roast potatoes and vegetables, to serve

Method

STEP 1
Remove the lamb from the fridge 1 hour before cooking and score the skin with a sharp knife. Sprinkle all over with sea salt, rubbing it into the middle of the slashes.
STEP 2
Put the butter, crushed garlic cloves, rosemary and anchovies into a blender and whizz until smooth. Transfer to a bowl, add the lemon juice and black pepper, and stir to combine. Rub the anchovy-rosemary butter all over the lamb to coat evenly.
STEP 3
Heat the oven to 220C/fan 200C/gas 7. Put the red onions, remaining bashed garlic and lemon half in a roasting tin, and put the lamb on top. Roast for 30 minutes. Take the lamb out of the oven, baste with the pan juices and pour the wine into the bottom of the tin. Turn down the oven to 200C/fan 180C/gas 6. Roast for another 30 minutes. Put the lamb onto a plate, baste again with the buttery wine, cover and rest for 30 minutes. Transfer the lamb to a board and carve. Serve with the pan juices, roast potatoes and vegetables, if you like.