How to make it

  • 1 Stuff lamb with garlic and rosemary by making holes in meat with the point of a chef’s knife and inserting a sliver of garlic and a tiny piece of fresh rosemary into each hole.
  • 2 Season with rosemary and olive seasoning.
  • 3 Mash anchovies in their own oil with a little extra olive oil to form a paste.
  • 4 Rub all over meat. Refrigerate for a couple of hours or overnight. Bring meat to room temperature before roasting.
  • 5 Preheat oven to 200ºC.
  • 6 Place lamb on a rack over a roasting pan.
  • 7 Add 2 cups (500ml) water to pan.Roast meat uncovered for 30 minutes.
  • 8 Reduce heat to 180ºC and roast fo ranother 1-1½ hours (uncovered) o runtil cooked to your liking (on a meat thermometer, medium done reads 71ºC).
  • 9 Remove lamb from oven and allow to rest for 10 minutes covered with foil before carving.
  • 10 Add 2 cups (500ml) water to pan juices and thicken with brown gravy powder, mixed with a little water.
  • Season to taste. Add sherry or lemon juice for extra flavour.
  • Step-by-step carving
  • Wrap a clean cloth around exposed shank bone.
  • Position leg on its side and, using a very sharp chef’s or carving knife, carve into neat, thin slices.
  • Finally cut along long bones to loosen slices and arrange on a warmed meat platter.
  • Turn leg over and carve other side the same way, until you end up with completely clean bones.

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  • otterpond 8 years ago
    Two of my favorite flavors all together. I've had a "hank"ering for a leg of lamb. Bookmarked to cook soon. I'll let you know how it works for me.
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