Roast Leg of Lamb with Anchovies


Looking for something a bit different for your Sunday roast?  Try this delicious way of preparing lamb.  By embedding anchovies into the flesh before roasting, the lamb is infused with the rich, salty, loveliness of this magical ingredient - not fishy, just delicious!
Roast Leg of Lamb with Anchovies

Method

Preheat oven to 225 ˚ C / gas mark 7.

Make 10 to 12 evenly spaced 2 inch cuts in the lamb.  Rub the lamb with the lemon and spread the rosemary over the lamb and into the cuts.  Stuff an anchovy fillet into each hole, season and place on an oiled roasting tray.  Turn every 30 minutes until cooked.

Cooking times:
Pink: 20 minutes per kilo plus 20 minutes
Medium: 29 minutes per kilo plus 20 minutes
Well done: 45 minutes per kilo plus 20 minutes

Ingredients


  • 1 leg of lamb (2kg / 4½lb)
  • ½ lemon
  • handful of rosemary, stripped from the stem and roughly chopped
  • 1 tin of Epicure anchovy fillets
  • Salt and pepper
  • Olive oil


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