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Slow Roasted Leg of Lamb with Anchovy & Rosemary
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4 garlic cloves, finely sliced
2-3 sprigs rosemary, leaves roughly chopped
10 anchovy fillets in olive oil
2 tbsp mint sauce
2 tbsp oil
500g Waitrose Boneless Leg Of Lamb
1. Preheat the oven to 120oC, gas mark 1/2.
2. Place the garlic, rosemary, anchovies, mint sauce and oil in a small food processor and blitz to a smooth paste.
3. Score the lamb then rub the anchovy paste all over, completely covering the meat. Place in a small roasting tin and season, then place in the preheated oven and roast for 1½ hours (for rare) or for longer until cooked to your liking.
4. Leave to rest before carving and serving with sides of your choice, such as steamed greens and roast or mashed potatoes.