Roast lamb with garlic and rosemaryby mike saunders |
| Preperation time: 15 mins Cooking time: 1 hour 40 mins Serves: 6 |
| Recipe Ingredients |
| 1.3kg leg of lamb, boneless; 2 fresh rosemary stems, leaves picked off; 2 cloves garlic, peeled and cut into thin slivers; 25g canned anchovy fillets (optional), drained and cut into 1cm pieces. |
| Recipe Method |
| Make small incisions all over the skin of the
lamb with a sharp knife. Insert 2 leaves of rosemary, a sliver of
garlic and a piece of anchovy into each slit. Season well with
pepper (dont use salt as anchovies are salty). Place the lamb in a large roasting tin and cook in the oven for 1 hour and 40 minutes at 190c/gas5 (allow 25mins per 450g). Put the lamb on a plate, cover with foil and leave to rest for 15 minutes before carving. |
| More recipes: |
| Monkfish with red
pepper sauce Chickpea dhal Spiced chinese salmon Fennel, blue cheese and broad bean salad Roast potatoes |
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