Since Karoo lamb is such a South African favourite, I offer here three ways to serve a marinated, seared leg of lamb: with Anchovy Mayonnaise, with a Tomato Fennel “Boulangere” and Anchovy Parsley Relish and with Harissa Figs & Plenty Lentils. Use the method below for preparing the lamb for all three recipes.
There are many good ways of preparing lamb for a dinner party but this method is reliable and easy (since it’s served at room temperature) so there’s no last minute flapping. This versatility gives you more time to focus on what you will choose to accompany it. In this case anchovy mayo. Anchovy and rosemary are an age-old way of preparing lamb, popular even in Roman times. So don’t be afraid! Lamb loves anchovy.