ingredients
serves 8
3 3/4 pound leg of lamb
2 ounce can anchovy fillets in oil, drained, reserving 1 tbsp oil
2 rosemary stems, separated into small sprigs
2 garlic cloves, peeled and sliced
salt and pepper
1/4 pint red wine
method
1. Put the lamb on a board and make small incisions all over the skin. Roll up the anchovy fillets and insert these into alternate slits. Push a tiny sprig of rosemary and a slice of garlic into each of the other slits.
2. Put the lamb into a roasting tin and drizzle with the reserved anchovy oil. Season with salt and pepper. Roast at 200°C (180°C fan oven), allowing 20 minutes per 1 pound, plus 20 minutes.
3. Lift the lamb on to a warmed plate, cover with foil and rest in a warm place for about 15 minutes. Drain off the fat from the roasting tin, then add the red wine to the remaining juices. Bring to the boil on the hob, stirring to deglaze. Add any juices from the lamb and season with salt and pepper to taste.
4. Carve the lamb and serve with the gravy, and vegetables of your choice.
