For 4 - 6 servings
Prep and cook time: 2 h
Cannot be frozenIngredients:
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
freshly ground black pepperMethod:
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.