Spring Lamb meets Anchovy Roast
In our family, the Sunday roast is a long standing tradition. Loving a bit of tradition I roasted up a leg of lamb this weekend with an anchovy-garlic rub. Admittedly I was dubious of the anchovy technique but I have to say it is worth while, and clearly enhances the flavor of the lamb. Served with a good pinot it's the very best way to end a good weekend. Plus the leftover kick start you into the next week. Think Shepherds Pie and Curry.
6-7 lb. leg of lamb
A handful of anchovies
A handful of garlic
A handful rosemary
A few glugs of olive oil
Crush the garlic and anchovy together then mix in the olive oil and chopped rosemary. stab the lamb a bunch then rub the mix all over, stuffing some into the stabs. Roast for an hour and a half at 350. Throw in some potatoes if you fancy and do not forget to make a gravy from the drippings.