Roast Leg of Lamb with Anchovy, Garlic & Rosemary

 

“I first had this recipe as an alternative to the traditional Turkey, and it blew my socks off. It was at my in-laws, and my brother-in-law did all the cooking. Now we insist on it being served for Christmas lunch and it's a winner every time.”

Will Mould
Experiential
London


 

What pairs best with this recipe?

A lovely bottle of Paulliac or similar Bordeaux.

What were some of your 2024 obsessions?

“Clarkson's Farm” was again outstanding in a somewhat accidental way plus sharing my 6 year old's son passion for “The Mandalorian”.

 

Ingredients:

  • 2 kg leg of lamb

  • 1 tbsp sea salt flakes

  • 80g butter softened

  • 8 cloves garlic - 4 crushed and 4 bashed

  • Rosemary, finely chopped to make 2 tbsp

  • 5 anchovy fillets in olive oil - drained

  • 1 lemon halved and 1⁄2 juiced

  • Black peppercorns, ground to make 1/4 tsp

  • 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.


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