Perfect lamb, perfect Easter Wines
Roast leg of lamb with anchovy, garlic and rosemary
A punchy rub takes this roast joint to the next level – and yields a deliciously buttery sauce to serve it with
Ingredients
leg of lamb 2 kg
sea salt flakes 1 tbsp
butter 80g, softened
garlic 8 cloves, 4 crushed and 4 bashed
rosemary finely chopped to make 2 tbsp
anchovies 5 fillets in olive oil, drained
lemon 1, halved and 1⁄2 juiced
black peppercorns ground to make 1/4 tsp
red onions 2, quartered
white wine 300ml
roast potatoes and vegetables to serve
Method
STEP 1
Remove the lamb from the fridge 1 hour before cooking and score the skin with a sharp knife. Sprinkle all over with sea salt, rubbing it into the middle of the slashes.
STEP 2
Put the butter, crushed garlic cloves, rosemary and anchovies into a blender and whizz until smooth. Transfer to a bowl, add the lemon juice and black pepper, and stir to combine. Rub the anchovy-rosemary butter all over the lamb to coat evenly.
STEP 3
Heat the oven to 220C/fan 200C/gas 7. Put the red onions, remaining bashed garlic and lemon half in a roasting tin, and put the lamb on top. Roast for 30 minutes. Take the lamb out of the oven, baste with the pan juices and pour the wine into the bottom of the tin. Turn down the oven to 200C/fan 180C/gas 6. Roast for another 30 minutes. Put the lamb onto a plate, baste again with the buttery wine, cover and rest for 30 minutes. Transfer the lamb to a board and carve. Serve with the pan juices, roast potatoes and vegetables, if you like.





