- Leg of New Zealand lamb, approx 2 kg 4 cloves garlic, sliced
- 8 anchovies, in olive oil, halved
- A few sprigs of rosemary and thyme
- 2 fennel bulbs
- 1 kg large charlotte potatoes, peeled and cut into chunks
- zest and juice of 1 lemon
- 2 tbsp olive oil
- 300g midi vine-ripened tomatoes, halved
1. Pre heat oven 200C, gas 6, fan 180C. Place the lamb on the board and make about 15 small incisions all over with a sharp knife. Tuck a slice of garlic, 1⁄2 an anchovy and a sprig of rosemary into each slit. Push them in well with your finger so that all the flavours melt into the flesh rather than burning on top. Season all over. Put in a roomy roasting tray and into the oven to roast for 15 minutes.
2. Meanwhile boil the potatoes and simmer for 8-10 minutes. Drain and scruff up the edges a bit. Slice the fennel in half and into wedges. Take out the lamb and scatter the potatoes and fennel around the joint. Drizzle over the olive oil, pour over the lemon juice, season and and put back in the oven for another 45 minutes.
3. After this time, remove from the oven and scatter the tomatoes. Add some extra rosemary, thyme and the lemon zest around the lamb. Give the vegetables a bit of a stir and pop the tray back in for another 15 minutes. The lamb will take around 1 hour and 15 to cook, but adding the veg in stages means that all the elements cook perfectly.
4. Allow the joint to rest, covered with foil for 20 minutes or so. Carve the lamb and arrange on a serving platter serve on top of the vegetables.
TOP TIP: Lamb will take approx 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55C. Upon resting the temperature will rise to 60C. Perfect pink roast lamb! If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65C. Always rest before carving.
The lamb was cooked to perfection and tasted absolutely delicious – certainly a recipe I will be making again!