Lamb · Sunday, done right
Roast Leg of Lamb with Garlic, Rosemary and Anchovy
The old trio of garlic, rosemary and anchovy has never been bettered for lamb. The anchovy melts away entirely, leaving only a deep savouriness that makes the meat taste more of itself. Grass-fed lamb needs nothing else: stud it, roast it until just blushing, and give it a long rest while you make a gravy from the pan.
Method
Bring the lamb to room temperature. With a small knife, make deep incisions all over the leg and push a sliver of garlic, half an anchovy and a tuft of rosemary into each.
Rub with the olive oil, season well, and sit the leg on the sliced onion in a roasting tray.
Roast at 220°C for 20 minutes to colour, then reduce to 170°C and roast for about 1 hour 15 minutes more, until the thickest part reads 55–58°C for pink.
Rest the lamb on a board, loosely covered, for at least 25 minutes. Don't rush this.
Set the tray over a hob, pour in the wine and scrape up all the sticky bits. Add the stock and redcurrant jelly and reduce to a loose gravy. Strain, carve the lamb and serve with the gravy.
Ben's Tip
Don't fear the anchovy. It disappears completely in the roasting, leaving no fishiness at all, just a deeper, more savoury lamb. Leave it out and you'll miss it without knowing why.
To Drink
Lamb and red Bordeaux is the classic marriage; a Rioja Reserva is every bit as happy alongside the rosemary and garlic.
Made with the best meat money can buy
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