- 2kg leg of lamb, boned
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 4 garlic cloves, cut into slivers
- 6 anchovy fillets, quartered
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- freshly ground pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 tbsp olive oil, plus extra for basting
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 10-12 stems of rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 100g black olive paste
- juice of 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Dry the lamb and hang or rest in a cool, dry place until the surface is dry to the touch. Trim and discard any excess flaps of fat. Make incisions all over the meat using a small sharp knife, creating small pockets about a knuckle deep. Stuff a garlic sliver and a piece of anchovy into each incision then season the surface well with pepper.
Heat the oil in a flameproof heavy-duty roasting tin and brown the lamb on all sides over a medium/high heat. Allow to cool.
Heat the oven to 220C/fan 200C/gas 7. Stretch a good length of kitchen string along the work surface and overlap the rosemary along the length of string. Smear the lamb with olive paste, then sit it on the rosemary at one end. Roll it up so that it’s completely encased in the rosemary and tie the string tightly to secure – think of a grass skirt. It doesn’t matter how roughly you do this – as long as the rosemary stays in place.
Return the lamb to the roasting tin, drizzle with a little olive oil and the lemon juice and place in the oven. Roast for 15 mins per 450g/1lb, plus 15 mins more, turning occasionally to cook evenly. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result. Reserve the rosemary for garnish, carve and serve.