Leg of Lamb studded with Rosemary and Garlic

Deglaze the tin with the stock and sieve the liquid into a pan; bring this to the boil and reduce by half to make gravy.
SERVINGS    
 
6-10
PREPARATION TIME
25 MINS
COOKING TIME
1½ HOURS

Ingredients

Lamb Leg or Swiss Cut Lamb Leg
4 Garlic cloves (sliced)
2 sprigs Rosemary (broken into small pieces)
Salt and Pepper
4 tbsp Olive Oil
200ml Red Wine
200ml Lamb or Beef Stock
4 Anchovy Fillets (rinsed and quartered)

Leg of Lamb studded with Rosemary and Garlic

Instructions

Preheat the oven to 200ºC/400ºF/Gas 6, bring the meat to room temperature. Make small incisions, with the tip of a sharp knife, all over the surface of the meat and stuff the holes with the garlic, anchovies and rosemary. Place the meat in a roasting tin and drizzle with oil then season with salt and pepper.

Place the meat in the middle of the oven and roast for 30 minutes, reduce to 180ºC/360ºF/Gas 4, add the wine and continue to roast for a further 20 minutes per 450g/1lb basting occasionally. Remove from the oven and cover with foil resting for 10-15 minutes in a warm place.

Deglaze the tin with the stock and sieve the liquid into a pan; bring this to the boil and reduce by half to make the gravy.

Serve with roast or boiled potatoes and seasonal vegetables.

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Leg of Lamb studded with Rosemary and Garlic
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