Roasted leg of lamb

By Faeza
11 August 2016

Image: Diana Miller Image: Diana Miller


¦ 1 can (50g) anchovy fillets in oil

¦ 30ml (2 tablespoon) olive oil

¦ 1 leg of lamb (about 1.5kg)

¦ 4 cloves garlic, thinly sliced

¦ 3 sprigs rosemary, snipped into

2cm lengths

¦ 500ml (2 cups) water

¦ 30ml (2 tablespoons) brown gravy


¦ salt and freshly ground black

pepper to taste

¦ 15ml (1 tablespoon) lemon juice


Preheat oven to 180ºC.

Put leg of lamb in a large roasting tin or ovenproof dish.

Make incisions (small cuts) on top of the lamb leg with a sharp knife.

Insert the sliced garlic with some of the rosemary sprigs into the incisions.

Mash anchovies in their own oil with a little extra olive oil to form a paste.

Rub all over leg of lamb.

Place in the fridge for at least two hours or overnight.

Bring meat to room temperature before roasting.

Add water to pan. Roast meat uncovered for 30 minutes.

Reduce heat to 160ºC, cover with tin foil and seal.

Roast in oven for 3-3½ hours or until tender.

Remove tin foil and continue to roast for 30 minutes until golden.

Remove lamb from oven and allow to rest for 10 minutes covered with foil before carving.

To make gravy: Add 2 cups of water to pan juices and thicken with brown gravy

powder dissolved in a little cold water.