Spit-Roast Leg of Lamb with Vegetables

Name: Spit-Roast Leg of Lamb with Vegetables
Yield: Serves 4
Ingredients: 16 batons celery, parboiled and2 in(5 cm) long; 16 batons celery, parboiled and2 in(5 cm) long; 16 batons celery, parboiled and2 in(5 cm) long; 8 onions, parboiled and cut into pieces 2 in (5 cm) in diameter; 8 onions, parboiled and cut into pieces 2 in (5 cm) in diameter; 8 carrots, parboiled and cut into pieces 2 in by 1 in (5 cm by 2.5 cm); 8 carrots, parboiled and cut into pieces 2 in by 1 in (5 cm by 2.5 cm); 8 potatoes, parboiled and cut into pieces 2 in (5 cm) in diameter; 8 potatoes, parboiled and cut into pieces 2 in (5 cm) in diameter; 1 tablespoon sea salt; Large bunch of fresh rosemary twigs; Oil; Black pepper; 1 small tin anchovy fillets; 6 cloves garlic, peeled and sliced like thick almond flakes; 6 cloves garlic, peeled and sliced like thick almond flakes; 1 boned leg of lamb; 16 whole cloves garlic, unpeeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

1 boned leg of lamb
6 cloves garlic, peeled and sliced like thick almond flakes
1 small

Main course
Gluten-free

Method

Make small incisions all over the leg and insert the slivers of garlic and strips of anchovy deep into the meat. Rub well with black pepper and thread onto your spit.

Place a drip tray under the spit and cook the lamb close to the fire for the first 15 minutes. Then lift higher and baste with oil, cooking for a further hour or so.

About 20 minutes before the end of the cooking p