Sage, anchovy & garlic leg of lamb

Preheat the oven to 180ºC, gas mark 4. In a small food processor, blend the garlic, anchovies, butter, lemon zest, salt and half of the sage until smooth. Put the lamb in a large roasting tin, make 10-15 slits on each side, then rub the paste all over and into the slits. Grind over some black pepper, halve 1 of the zested lemons and put the half in the tin, then pour in the wine along with 100ml water.

Roast the lamb for 1 hour 40 minutes-1 hour 50 minutes. If you have a meat thermometer, it should read 55ºC-60ºC for medium rare or 65ºC for medium. Lift the lamb onto a board and rest for 15-20 minutes, loosely covered with foil. Tip the tin juices into a measuring jug and skim most of the fat into a separate glass.

Put 2 tbsp of the skimmed fat into a small frying pan and set over a medium heat. Once hot, drop the remaining sage leaves in and fry for a minute or so until crisp. Lift the leaves out onto a plate lined with kitchen paper. Carve the lamb and serve with the crispy sage leaves and a selection of seasonal veg, if liked.