COOKING DIRECTIONS
Roast Lamb with Garlic, Rosemary and Anchovies
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Makes 8
Prep Time
30 min
Cook Time
150 min
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime and pairs well with sharp spring vegetables like asparagus, fresh baby carrots and baby potatoes. The butter can be replaced by duck or goose fat, or olive oil.
METHOD
INGREDIENTS
1 large lamb shoulder with a cap of fat, 1.8 to 2 kg: bone-in leg, semi-boneless leg, bone-in
shoulder, boneless butterflied leg or double loin
2 ounces anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and
branches for garnish
6 garlic cloves, smashed and peeled
120g unsalted butter, softened at room temperature
Black pepper
1 lemon, cut in half
1¾ cups white wine, plus extra for gravy
35 mins prep | 25 mins cook
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