Roast Lamb with Anchovies and Garlic
For a burst of umami richness this juicy and fork-tender roast lamb is perfect. Flavoured with salty anchovies and fragrant garlic it's the perfect marriage with lamb. Lift your roast dinner to new heights with this tried and tested favourite.
Servings: 6
Calories: 2367kcal
Ingredients
- 1 leg of lamb 2-4kg/4-9lb
- 1 can of anchovies 80g/3oz
- 4 cloves garlic
- 3 tbsp chopped parsley
- ¼ cup olive oil
- 1 lemon zest & juice
- Salt & pepper
Instructions
- Preheat your oven to 130ºC/270ºF
- Put the anchovies, their oil, lemon zest, juice, garlic, parsley, salt & pepper into a pestle & mortar (or something to blend in). Blend until roughly blended.
- Place the lamb into a roasting tin just big enough and make some deep cuts with a sharp knife.
- Pour the anchovy mix all over the lamb and push into the deep cuts to ensure the flavour will permeate the meat during cooking.
- Pour about a cupful of water into the bottom of the tin then cover the meat well with foil. Place in the oven and roast for 4 hours in total (basting the meat every 30 minutes or so). During the last 30 minutes, remove the foil, pour over the olive oil and turn up the heat to 200ºC/400ºF to brown the surface.
- Optional step: with 1 hour to go, tumble some baby potatoes into the pan juices and confit cook until soft.
Nutrition
Calories: 2367kcal | Carbohydrates: 15g | Protein: 297g | Fat: 119g | Saturated Fat: 31g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 65g | Cholesterol: 917mg | Sodium: 1044mg | Potassium: 4413mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1037IU | Vitamin C: 77mg | Calcium: 162mg | Iron: 28mg