Leg of lamb is a classic for Easter lunch and here it is spiced up with a spicy rosemary, garlic, lemon and anchovy paste. Roasting on a bed of vegetables helps cook evenly and also makes for a delicious gravy.
2.5 kg leg of lamb
2 bushy sprigs of rosemary, leaves finely chopped
4 cloves garlic, finely chopped
zest of 1 lemon
4 anchovy fillets, finely chopped
2 tbsp olive oil
1 carrot, halved
1 stalk celery
2 onions, unpeeled and halved
250 ml chicken stock
1-2 tablespoons red currant jelly
- Remove the lamb from the refrigerator and all its packaging at least 1 hour before cooking.
- Preheat the oven to 220C/200C Fan/Gas 7. Make deep slits in the lamb with a small, sharp knife. In a mortar, crush the rosemary, garlic, lemon zest and anchovies into a coarse paste, then stir in the olive oil. Push this into the incisions and rub excess paste over the lamb.
- In a large roasting pan, place the carrot, celery and onions cut-side down (these serve as a trivet for the lamb and also help flavor the gravy). Place the lamb on top, season with some flaky sea salt and black pepper and roast for 20 minutes. Reduce the oven to 180C/160C Fan/Gas Mark 4 and roast for an additional 1 hour 15 minutes (or approximately 25-30 minutes per kg). If you have a meat thermometer, the internal temperature should be 55C for medium (pink) or 70C for well done.
- Remove the lamb from the oven, place on a plate or plate, cover loosely with foil and let rest for 30 minutes.
- For the gravy, place the roasting pan on the hob over medium heat. Add the stock and stir all the sticky bits together with a wooden spoon. Pass the gravy through a sieve into a small saucepan and squeeze out any excess juices from the vegetables. Stir in the currant jelly (add more or less depending on how sweet you like your gravy) and let it simmer for 3-4 minutes until you have a glossy gravy.
- Slice the lamb and serve with the gravy, salsa verde, stewed lettuce and peas and boulangère potatoes (see recipe pages below).
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