Roast Leg of Lamb Stab-stuffed with Garlic Rosemary and Anchovy
Lamb is my meat of choice right now. The flavours that come of a leg roasted like this is second to none! Rosemary and garlic are classic flavours with lamb but the addition of the anchovy just brings an extra sweetness and salty spike. This is terrific with my homemade mint sauce.
1x2.5kg leg of lamb
2 large onions
2 sticks of celery
50g tin of drained anchovies
7-8 cloves of garlic
Few sprigs of rosemary
Sea salt & black pepper
Remove the leg of lamb from the fridge a half hour before you start. Preheat oven to 180°c. Peel and cut the onion into thick wedges and roughly chop the carrots and celery, set aside.
Pat dry an anchovy fillet and wrap it around a halved garlic clove and a cut piece of rosemary then stab the lamb and push it into the hole. Do this all over about 15 times.
Drizzle over a little olive oil and season well, place in roasting tray with the selected vegetables and bung into the oven for 1 hour- 1 hour 15 minutes basting once or twice, until meat is tender.
Let it rest out of the oven for 15-20 minutes before carving, there is no real technique to carving. I stand it up holding the bone and cut off in thin slices.