A whole leg of lamb that falls off the bone? You have our attention!
Pro tip: make a deep incision along the bone to keep the rosemary and anchovy stuffing in place. It makes for next-level flavoursome meat.
Recipe by: Bianca Strydom, Romy Wilson, Shavan Rahim
*Selected products are available online
Whole leg of lamb with rosemary-and-anchovy stuffing
Serves 6 to 8
Preparation: 15 minutes
Cooking: 3–4 hours
Preparation: 15 minutes
Cooking: 3–4 hours
Ingredients:
For the stuffing:
- 100 g anchovies
- 10 springs rosemary, leaves picked
- 10 garlic cloves
- 3 T olive oil
- 100 g butter, cubed
- Free range leg of lamb
- Butter, for stuffing
- Salt, to taste
- Fresh pasta or mashed potatoes, for serving
Cooking instructions:
- To make the stuffing, crush the anchovies, rosemary, and garlic using a mortar and pestle, then add the oil.
- Make a long incision along the bone of the lamb, stuff tightly with the stuffing and a few knobs of butter, truss, place in a deep baking tray, drizzle generously with olive oil and roast at 160°C for 3–4 hours depending on the size of the lamb and how tender you’d like the meat.
- Serve with fresh pasta or creamy potato mash.