Roast Leg of Lamb with Garlic, Oregano and Anchovy
The lamb is succulent and juicy infused with flavours of garlic anchovy and oregano.The red wine and currant sauce gives a tangy counterpoint. We serve this alongside Cauliflower Cheese, Steamed Savoy Cabbage and Roast Potatoes.
Ingredients
For the lamb:
- 2.25kg leg of Spring or Winter lamb
- 2 bunches oregano
- 100 ml olive oil
- freshly ground black pepper
- 6 banana shallots, peeled and cut in half
- 6 cloves garlic, peeled
- 6 anchovy fillets
For the red wine & currant sauce:
- 200 ml vegetable stock
- 500 ml red wine
- 4 tablespoons redcurrant jelly
Serves 6
Preheat the oven to 200°C/180°C fan/Gas mark 6
Method:
Day before:
- Pick the oregano off the stems; chop, then mix with the olive oil and pepper
- Peel and cut each clove of garlic lengthways into 3 pieces; cut each anchovy fillet into 3 pieces
- Stab the lamb with a sharp pointed knife 18 times; insert the garlic and anchovy pieces far enough in so you cannot see them
- Pour over the oregano and oil mix, massage into the meat; wrap in cling film and store in the fridge overnight
The next day:
- Remove the lamb from fridge 30-40 minutes before cooking
- Heat the oven to 200°C/180°C Fan/ Gas 6
- Arrange the lamb and halved shallots in the roasting pan; place lamb in the middle of the oven and cook for 1 hour 15 minutes for rare, a further 15 minutes for medium and a further 15 minutes for well done (after 40 minutes move the pan to the bottom of oven making room for the roast potatoes)
- When the lamb is done, remove from the oven and transfer with the shallots to a carving board; allow to rest for 15 minutes in a warm place
- Place the roasting pan directly on the hob adding the stock and wine, bring to the boil and simmer for 5 minutes
- Strain into a small saucepan; add the redcurrant jelly and gently simmer until the jelly has dissolved; if too thin increase the heat to reduce liquid and intensify the sauce; transfer to serving bowl