Easter lunch: roast leg of lamb

For a delicious Easter feast, baste baby spring lamb with chopped anchovies mixed with butter, then stud the meat with slithers of garlic and anchovy before roasting
Spring roast lamb
© Mark Cator
Roasting baby spring lamb with slithers of anchovy and garlic will give the meat a wonderful flavour
This unusual combination acts to tenderise the meat as well as giving it a wonderful flavour

Serves 8
2.8kg (6 pounds) leg of lamb
1 x tin of anchovies, drained
4 large cloves garlic, peeled and sliced lengthways
80g (3 oz) butter
450ml dry white wine
Ground black pepper

1. Pre-heat the oven to 200C/390F/gas mark 5. With a sharp knife, make incisions 3 cm deep in the fleshy part of the joint. Into each incision, push in a slither of garlic and half of the anchovy fillets.

2. Chop and mash with the back of a knife the remaining anchovies and cream the butter into them. Spread over the lamb and grind over black pepper.

3. Place the lamb in a roasting tin and pour the wine into it. Put into the oven and roast at this temperature for 20 minutes.

4. Turn the oven temperature down to 175C/350F/gas mark 4 and roast for 1 hour, while basting the juices every so often. Take the lamb out of the oven and allow to rest on a carving board for 15 minutes.

5. To make the gravy, deglaze the basting juices with a glass of wine (250ml) and then add almost a full glass of water (200ml) and warm gently.

Tip: prepare the lamb until end of Step 2. Place in a baking tin, cover loosely then keep in the fridge for several hours or overnight. Bring back to room temperature before roasting.

Recipe taken from:
Victoria and Lucinda's Flavour of the Month, by Victoria Cator and Lucinda Bruce
Marion Boyars Publishers (www.marionboyars.co.uk)

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