All-in-one roast lamb
Meat mains
All-in-one roast lamb
Excellent for a weekend lunch, especially at Easter. If you're hosting lots of people and need a bigger joint, simply roast for 20 minutes at a searing sizzle (210°C) followed by between 45 minutes (for pink) and 1 hour (for well done) at 170°C.
Ingredients
- 700g beetroot, scrubbed and halved or quartered
- 12 large shallots or 3 red onions, quartered
- leaves from couple rosemary sprigs
- 7 tbsp olive oil
- ½ lemon, zested and juiced
- 2 garlic cloves, crushed
- 4 anchovies, chopped
- 1kg/550g leg of lamb
Method
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Step 1
Preheat oven to 190°C/Gas Mark 5. Layer the beetroot and shallots in a small roasting tray. Toss in the rosemary. Add 1 tablespoon of oil, toss and roast for 30 minutes.
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Step 2
Meanwhile, gently cook the lemon juice and zest, crushed garlic, anchovies, remaining olive oil and a good splash of water in a small saucepan for 10 minutes.
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Step 3
Season the lamb and sear all sides in a hot frying pan with a drop of oil. Transfer to the veg roasting pan, spoon over most of the juices, turn over the veg to ensure an even covering, turn the oven down to 160°C/Gas Mark 3 and roast for 20 minutes. Spoon over the rest of the juices and cook for another 10 minutes, 20 if you like your lamb well done.
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Step 4
Leave to rest for 10 minutes and then carve up and spoon over the garlic-anchovy sauce.
