How to roast the perfect leg of lamb




¦ 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.

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