1kg lamb leg, boned and rolled
Anchovies (in olive oil), halved
2 garlic cloves, sliced
10, 2-3cm rosemary sprigs
4-5 small, peeled carrots
Ground black pepper
Clarified butter for frying
Preheat the oven to 170C.
Peel the carrots and lay them in a roasting tray large enough for the lamb leg. Using a small, pointed knife, make 2cm deep incisions into the lamb leg, twisting the knife a little to create an opening. Repeat at 2-3cm intervals along the length and breadth of the lamb leg. Into each opening insert a slice of garlic, a rosemary sprig and piece of anchovy. Season the leg with salt and pepper. Heat a large frying pan with a little of the clarified butter until hot. Carefully place the lamb into the frying pan and fry until golden brown all over.
Place the lamb into the tray on top of the carrots and drizzle with some of the oil from the anchovies. Place in the oven and roast for 45 minutes to 1 hour, when the meat should be a nice even ‘pink’ or ‘medium’ inside. For pink meat, the juices will run light pink, and the meat will be ‘springy’ to the touch and have an inner temperature of 54C (if you have a cooking thermometer). For well-done meat, continue to cook until it becomes firmer to the touch and the juices run clear. Take the lamb out of the oven and leave on top of the oven or in a warm place to rest for at least 15 minutes before serving. Serve with the roasted carrots.
A traditional roasting joint, cut from the hind leg and left on the bone to preserve this meat's sweet flavour and succulence.
Roast to perfection...