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Roast leg of lamb
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Exciting and untested member recipe. Try at your own risk!
Ingredients:
  • 1 bone in leg of lamb (a whole or half a leg will do weighing between 1kg and 2.5kg)
  • 3 garlic cloves
  • 8 anchovy fillets
  • A few sprigs of fresh rosemary
  • Black pepper
  • Olive oil
  • Sea salt flakes
  • Juice of 1 lemon
Instructions:
  • Preheat oven to 220°C (gas mark 7).
  • With a sharp thin knife, score the fleshy side of the lamb joint at 3cm or 1 inch intervals, creating small slits wide enough to fit your pinky finger.
  • Cut the garlic clove into thin 3mm slices and place a slice into each hole. Next, top with a third of an anchovy fillet and a sprig of rosemary per hole. Season generously with black pepper and sea salt flakes, then drizzle olive oil all over and massage onto the joint.
  • Prepare your roasting tin by carefully laying your joint in it. Ensure to neatly tuck in any remaining rosemary sprigs and generously pour the refreshing lemon juice over the top. Place the tin in the oven and roast for 20 minutes. After, adjust the oven temperature to 180C or gas mark 4 and continue roasting for an additional 10-15 minutes per 500g of meat to reach your desired level of doneness. Once done, take the roasting tin out of the oven, remove the joint from the pan, and let the succulent meat rest in a cozy spot. (refer to Notes for more details)
  • Deglaze your roasting pan by placing it over heat on the stove and adding a glass of water or white wine. Bring to a boil, scrape the residue with a spatula. Strain the liquid into a small pan, reduce by half, taste, sweeten if needed with honey. Finish by whisking in butter for a thick, glossy jus before serving.

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