Lamb
Classic roast lamb
This makes an excellent weekend lunch, especially at Easter. Serve with potato gratin, or surround the lamb with peeled and thinly sliced potatoes and onions in a little stock and let them infuse with the meat juices during cooking. Drizzle the lamb in balsamic vinegar before cooking to give a caramelised tang.
Ingredients
- 1.8kg leg of lamb
- 4 garlic cloves, thinly sliced
- 4 sprigs rosemary
- 8 anchovies, sliced lengthways (optional)
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Score the surface of the lamb in a diagonal fashion to create lattice lines down to the flesh. Then insert the garlic, rosemary and anchovies at the crossing points: a little tiresome but well worth it.
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Step 2
Season the meat well, salt on the fat, pepper on the meat, and dust with a little flour.
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Step 3
Place in the oven for 15 minutes. Reduce the oven to 170°C/Gas 3½ and cook for 3-3½ hours, until cooked to your liking. If the top looks like burning, cover with foil.
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Step 4
Traditional roast lamb should be wrapped in foil and kept in a warm place for 20-30 minutes before carving to let the juices settle and tenderise the meat.
