A delicious recipe for spring lamb – the anchovy and garlic allow the lamb to retain its moisture during roasting.
2.5kg whole leg of lamb
12 anchovies in oil, drained and sliced in half
6 garlic cloves, peeled and halved, and top and tailed
8 springs of rosemary
For the sauce
250ml white wine
500ml chicken stock
1 teaspoon wholegrain mustard.
Set the oven to 160 degrees Celsius
Season the lamb with salt.
Heat the oil in a heavy frying pan. When the oil is smoking hot, sear the lamb until golden brown on all sides.
Remove from the pan and place on a board.
Cut slits in the surface of the lamb at regular intervals using a small, sharp knife. Enlarge the holes using the handle of a spoon and stuff them with the anchovies, garlic and half the rosemary. It is easiest to push the anchovy in first and then use the garlic to push it in. Finally push in the rosemary
Put the remaining sprigs of rosemary in the bottom of a roasting tin and place the lamb on top. Pour 250ml water into the bottom of the pan.
Cook for about 25 minutes per 500g, plus 25 minutes for medium. Baste every 30 to 40 minutes. Check the internal temperature with a meat thermometer.
When cooked, remove the lamb from the oven, place on a warmed plate, cover in foil and allow to rest for at least 30 minutes.
Next, make the sauce. Examine the roasting tin and carefully pour away any excess fat. Place the roasting tin over a medium heat, allow the lamb juices to come to a boil, and then reduce by half. Add the wine and use a spatula to scrape all the tasty bits from the bottom of the pan.
Reduce by half. Add the chicken stock and, again, reduce by half.
Strain the liquid through a fine sieve into a bowl. Stir in the wholegrain mustard then pour into a warm jug to serve with the lamb.
Serve with a good red – we enjoyed the lamb on Easter Monday 2019 with a 2014 Barolo DOCG Terre da Vino