Anchovy roasted leg of lamb
| Recipe By: | Maranda Engelbrecht |
| Serves: | 6-8 |
| Cooking Time: | 2 hours 15 minutes |
| Cook's Tips: | This recipe is for a medium to rare cooked lamb with a pink inside. Add another 15 mins on each time section, for a medium cooked lamb. |
| Serving Suggestion: | Serve with roasted beetroot |
| Prep Time: | 20 minutes |
Ingredients
- 2 kg free range leg of lamb
- a few fresh rosemary sprigs
- 100 ml Extra virgin olive oil
- 5 garlic cloves, roughly chopped
- Maldon sea salt
- 125 ml verjuice
- 85 g almonds, toasted, plus extra to garnish
- 50 g grated walnuts
- 6 garlic cloves, roughly chopped
- flat leaf parsley
- 15 g basil leaves, finely chopped
- 16 anchovy fillets, roughly chopped
- salt and freshly ground black pepper
- 120 ml verjuice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. Preheat the oven to 180ºC.
2. Rub lamb with olive oil and rosemary. Rub generously with salt.
3. Roll each piece of garlic with an anchovy fillet.
4. Make 12 neat incisions in the skin of the lamb and insert anchovy with rolled up garlic. Sprinkle with rosemary leaves.
5. Place lamb in roasting pan and roast for 30 mins. Turn the oven down to 160ºC, turn the leg over and cook for 30 mins. Turn leg over and cook for 30 mins. Turn oven off, open the door slightly and leave in oven for another 30 mins.
6. Remove from oven and roasting pan and rest for 30 mins.
7. For gravy, skim the oil and add Verjuice. Simmer to reduce. Add a knob of butter if you like.
8. For the green pesto, preheat the oven to 200ºC and roast nuts separately until golden brown. Remove and cool down. Use a dishcloth and rub the walnuts to remove bitter skin.
9. In a processor blend nuts, garlic, parsley, basil, anchovies, salt and pepper with a little oil until coarse. Add the remaining oil and Verjuice and blend into a smooth or coarse pesto. Add more Verjuice if necessary.
10. Serve pesto on the side or spooned over lamb.