Roast Lamb With Rosemary And Anchovies

Garlic sliced
Slathered
Cooked
Sliced

Originally from: Floyd On Britian And Ireland by Keith Floyd.

Serves 6.

Notes: requires a small food processor or spice grinder.

Ingredients

Method

  1. Preheat oven to 150 C.
  2. Put the anchovies and rosemary leaves into a small food processor or spice grinder and zizz to a paste, adding some of the oil from the anchovy tin if it gets stuck.
  3. Using a sharp knife, stab the leg of lamb and insert the slices of garlic into the holes you have made, spreading the holes evenly all over.
  4. Score the lamb deeply, down to the bone, with a sharp knife.
  5. Coat the lamb with the anchovy/rosemary mixture, getting it into all of the deep cuts.
  6. Roast for 45 minutes per kg.


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