A whole leg of lamb is such a treat – it’s one of my favourite roast meals!
Anchovy is key the marinade in this dish – it adds a deep saltiness but doesn’t taste fishy. Resting the leg of lamb is the key to juicy, moist meat. If you carve it straight out of the oven, all the juice will run straight out of the meat. If you let it rest though, the juices get absorbed into the meat as it cools – meaning extra-delicious lamb!
- garlic 6 cloves
- flaky sea salt 1 teaspoon
- fresh rosemary leaves 2 tablespoons
- anchovy fillets 2
- olive oil 1½ tablespoons
- Dijon mustard* 2 teaspoons
- whole lamb leg 1, bone in
- Use a mortar and pestle to crush garlic cloves. Add flaky sea salt, rosemary leaves and anchovy fillets and grind to break up the rosemary leaves as much as possible. Mix in oil and Dijon mustard and season with freshly ground pepper. (If you don’t have a mortar and pestle, very finely chop all the ingredients and mix together in a small bowl.)
- Pat lamb dry with paper towels and slather with the marinade. Transfer to a large roasting dish. Cover and set aside to marinate and bring up to room temperature (about 1 hour).
- Preheat oven to 180°C. Roast lamb for about 25 minutes per 500g lamb (for medium). Cover with foil and tea towels and leave to rest for at least 20 minutes before carving.
*Check label if eating gluten free.