Roast Lamb with Rosemary and Anchovies

Ingredients

  • 1 tin anchovies in olive oil
  • 2 tablespoons rosemary leaves
  • 1 leg of lamb
  • 2 cloves garlic
  • Glass of dry white wine
  • Lamb or veal stock
  • Knob of butter

Method

Pre-heat the oven to gas mark 2, 300°F (150°C).

Pound together in a mortar the anchovies and rosemary leaves, adding a little of the anchovy oil if necessary, to form a thick paste. Cut small slits in the lamb and insert slivers of the garlic.

Score the lamb with a sharp knife and spread the paste over thickly. Roast uncovered, for 20 to 25 minutes per lb. Then leave to rest for a while in a warm place.

Strain most of the fat from the roasting tray. De-glaze it with a glass of wine, bubble in a drop of stock till it reduces, whisk in a knob of butter and strain it into a sauce boat.

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