¦ 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
¦ 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.