Roast leg of lamb with anchovy, garlic and rosemary

A punchy rub takes this roast joint to the next level – and yields a deliciously buttery sauce to serve it with 

Ingredients

leg of lamb 2 kg

sea salt flakes 1 tbsp

butter 80g, softened

garlic 8 cloves, 4 crushed and 4 bashed

rosemary finely chopped to make 2 tbsp

anchovies 5 fillets in olive oil, drained

lemon 1, halved and 1⁄2 juiced

black peppercorns ground to make 1/4 tsp

red onions 2, quartered

white wine 300ml

roast potatoes and vegetables to serve

Method

STEP 1

Remove the lamb from the fridge 1 hour before cooking and score the skin with a sharp knife. Sprinkle all over with sea salt, rubbing it into the middle of the slashes.

STEP 2

Put the butter, crushed garlic cloves, rosemary and anchovies into a blender and whizz until smooth. Transfer to a bowl, add the lemon juice and black pepper, and stir to combine. Rub the anchovy-rosemary butter all over the lamb to coat evenly.

STEP 3

Heat the oven to 220C/fan 200C/gas 7. Put the red onions, remaining bashed garlic and lemon half in a roasting tin, and put the lamb on top. Roast for 30 minutes. Take the lamb out of the oven, baste with the pan juices and pour the wine into the bottom of the tin. Turn down the oven to 200C/fan 180C/gas 6. Roast for another 30 minutes. Put the lamb onto a plate, baste again with the buttery wine, cover and rest for 30 minutes. Transfer the lamb to a board and carve. Serve with the pan juices, roast potatoes and vegetables, if you like.