Name: Perfect roast leg of lamb
Total time: 2 h 20 min
Yield: 1
Ingredients: 2 sticks of celery; 2 carrots; 2 onions; 2 bay leaves; 1 large leg of higher-welfare lamb (2.4kg); olive oil; ½ a bunch of fresh rosemary (15g); 4 cloves of garlic; red wine vinegar; 9 anchovy fillets optional

Perfect roast leg of lamb

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Total Time:
2 hours 20 minutes

Create a succulent garlic and rosemary roasted leg of lamb with anchovies for an incredible burst of flavor.

Ingredients:

2 sticks of celery
2 carrots
2 onions
2 bay leaves
1 large leg of higher-welfare lamb (2.4kg)
½ a bunch of fresh rosemary (15g)
4 cloves of garlic
red wine vinegar
9 anchovy fillets optional

Instructions:

Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots, and onions and place them in a large roasting tray along with the bay leaves. Using a sharp knife, create a 'tunnel' by cutting the meat away from the lamb bone about 10-12cm from both ends. Make 6-8 angled incisions on the leg and widen them with your fingers. Coat the lamb with olive oil, sea salt, and black pepper. Remove rosemary leaves and slice garlic, then mix with a bit of olive oil and red wine vinegar. Stuff each hole in the lamb with rosemary, garlic, and anchovy (if using). Place the lamb on the oven rack and the tray with vegetables below on the shelf. Reduce the oven temperature to 180°C/350°F/gas 4 and cook to your preference.

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