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Barbecued Leg of Lamb with Anchovies and Garlic
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The combination of lamb infused with garlic and anchovies makes an unusual dish for the barbecue. It is easy to prepare, with little to do at the last minute, making it ideal when entertaining. Part-cook the lamb in the oven, then finish on the barbecue to develop the flavour.
You can cook the lamb completely in the oven. Roast it, uncovered, for 15-20 minutes per 500g, depending on how pink you like it. Make the glaze as above.
To make the meat easier to turn on the barbecue, thread it with 2 long, sturdy metal skewers. For more information about barbecuing, look out for our outdoor eating and food safety leaflet.
Typical values per serving:
14.9% fat per serving
This recipe was first published in July 2003.
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