Roast leg of lamb with rosemary and anchovy

PT1H30M

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Ingredients

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Roast leg of lamb

1
Preheat the oven to 160°C/gas mark 3
2
To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat
3
Lay the leg onto a roasting tray and sprinkle over some sea salt and smoked pepper. Drizzle with olive oil and rub lightly into the flesh
4
Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C. Allow to rest in a warm place for 15-20 minutes before carving and serving
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