For 4 - 6 servings



Prep and cook time: 2 h


Difficulty: medium


Cannot be frozen




Ingredients:


1 leg of lamb, approx. 2.25 kg


2 tbsp anchovy paste


1 lemon, juiced


4 tbsp olive oil


5 - 6 tinned anchovy fillets, in oil, drained


sea salt


freshly ground black pepper




Method:


1 For the lamb: Preheat the oven to 220°C (200° fan) | 425F | gas 7.



2 Sit the lamb inside a large roasting tray. Combine the anchovy paste, lemon juice, olive oil, and a little seasoning in a small bowl. Rub the paste all over the lamb and drape the anchovy fillets on top.



3 Cover the tray with aluminium foil and roast for 20 minutes. Reduce the oven to 180°C (160° fan) | 350F | gas 4 and roast the lamb for a further 1 hour 10-20 minutes until it registers at least 63°C | 145F on a meat thermometer.



4 Remove from the oven and leave to rest, still covered with foil, for at least 10 minutes before serving.