Ingredients
- 1 leg of lamb, approx 2.25kg (5lb)
- 4 anchovy fillets, halved
- 4 garlic cloves, sliced into three
- 1 bunch rosemary, remaining chopped
- 100g (4oz) unsalted butter, softened
- 175ml (6fl oz) dry white wine
Method
- Preheat oven to 220°C, 200°C fan oven, 425°F, gas 7. Make 12 deep incisions in the lamb. Halve the anchovy fillets and wrap around each slice of garlic. Push the garlic and anchovy into each incision with a few rosemary leaves. Chop the remaining rosemary.
- Smear the softened butter over the lamb, sprinkle over the remaining rosemary, season well with salt and black pepper. Place the lamb in a roasting tin, pour over the white wine and cover loosely with foil.
- Roast the meat for an hour, then remove the foil so that the meat can colour. Baste with the juices. Reduce the oven temperature to 180°C, 160°C fan oven, 350°F, gas 4. Continue to roast for another hour, basting from time to time. Allow the cooked joint to rest for 20 minutes before carving.
Notes
Serving suggestion: Boulangere Potatoes — layer up thinly sliced potatoes with cooked onions in a baking dish and season to taste. Pour over hot vegetable stock, cover with foil and bake under the lamb for 1 hour 15 minutes, then remove foil and bake until the top is golden. Allow the cooked joint to rest for 20 minutes before carving.