A leg of lamb together with anchovies was a revelation to me quite some years ago when I cooked a Matt Evans dish where the lamb was liberally smothered in garlic and anchovies.
And so you have this recipe, where you really can make a ding on the otherwise great – though boring – leg of lamb.
I’d do it on the BBQ next time because chargrilled lamb is just so wonderful, though I wouldn’t change the paste. Or the anchovies.
Serve with some roast potato wedges and maybe some beans, tossed with butter, Parmesan and breadcrumbs.
Live the lamb life.
1 x 2.5kg lamb leg, bone in
¼ cup rosemary leaves
¼ cup sage leaves
8 garlic cloves, roughly chopped
4 anchovies in oil, drained
¼ cup red wine vinegar
2 tbsp extra virgin olive oil, plus extra to drizzle
1 cup dry white wine
Sea salt and freshly cracked pepper
- Using a sharp knife, make deep cuts into the lamb leg, 3cm apart. Cut almost to the bone and set aside.
- Combine herbs, garlic and 1 tsp salt in a mortar and pestle and grind to a fine paste. Add the anchovies, grind into a paste and then stir in the vinegar and remaining oil.
- Place the lamb in a large bowl and rub the paste over the lamb, pushing as much into the incisions as possible. Cover and refrigerate overnight.
- Preheat the oven to 220c. Remove the lamb from the refrigerator 1 hour prior to cooking. Place the lamb in a deep roasting pan, pour in the wine, drizzle with extra oil and season with pepper.
- Roast for 20 minutes and then reduce the heat to 180c and cook for 1 hour for medium or until your liking.
- Set aside to reset, loosely covered in foil, for 20 minutes.
- Slice and enjoy!