Thursday, 7 July 2016

Roasty Toasty Lamb










Roast Leg of Lamb

Weekends like these, when it is cold, rainy and miserable outside are made for roast dinners with the family and good a film on the telly. This is one of my favourite roasts which I first made at Christmas a few years ago for a lot more people. Its simple and along with a few sides of veg can all be made in advance, popped in the oven while you enjoy an hour on the sofa. Its not something I would do during the week when time is short but great when cooking can be a more leisurely affair.
We enjoyed ours with roast potato, roast carrots and parnsips and medley of sweetcorn, mushroom and chillies all topped with some onion gravy.

Serves 4

Ingredients

800g leg of lamb with bone in
3 Garlic cloves
1 tin of Anchovies in olive oil
3 sprigs of Rosemary
Sea salt and Black Pepper

Equipment

Roasting Tray
Oven at 200 degrees Fan, 220 degrees or Gas Mark 7

Method

1.Trim any excess fat off the lamb leaving only a thin layer on top

2.Using a sharp knife make slits into the meat





3.Chop garlic into thin slices



4.Wrap anchovies around the garlic slice and stuff into the slits in the lamb, I find using the end of a teaspoon makes this easier



5.Add a sprig of rosemary into the slit

6.Generously season lamb with salt and pepper




7.Cover loosely with foil and cook for 30 minutes in a pre-heated oven

8. Prepare all the trimmings

9.Remove the foil, baste lamb and cook for a further 40 minutes

10. Rest for 15 minutes

 







11.Serve with all the sides and enjoy