18.03.26
Be sure to make a date with friends and keep an eye on the weather as we welcome the warmer spring months. Enjoy your favouri...
DiscoverHeston’s Recipe for Roast Leg of Lamb with Anchovy, Rosemary and Garlic
19.03.26
With Easter around the corner, we share Heston’s Recipe for Roast leg of Lamb with Anchovy, Rosemary and Garlic.
Serves 4–6
For the roast lamb
1 Leg of lamb, weighing approx. 2kg
Salt
3 tbsp Groundnut or grapeseed oil
6 Cloves of garlic, peeled, halved and de-germed
400g Semi-skimmed milk
12 Anchovies in olive oil, drained, rinsed and cut in half
4 Sprigs of rosemary
White wine
½ tsp Dijon mustard
500g Lamb stock
- Preheat the oven to 80°C.
- Season the lamb with salt.
- Heat the oil in a heavy frying pan over high heat.
- When the oil is smoking hot, add the lamb and sear until golden brown on all sides.
- Remove the lamb from the pan and place it in a roasting tray.
- Blanch the garlic in 100g milk, then discard the milk. Repeat this process four times, using fresh 100g milk each time.
- Cut the blanched garlic into slivers.
- Using a sharp knife, cut small slits at regular intervals over the surface of the lamb.
- Use a small spoon to gently enlarge each slit.
- Stuff each opening with one anchovy slice, a garlic sliver, and a few rosemary leaves.
- Place the lamb in the preheated oven and cook for 3–4 hours, until the internal temperature reaches 55°C.
- Remove the lamb from the oven, wrap it in foil, and rest for at least 30 minutes.
- While the lamb is resting, place the roasting pan over medium heat.
- Add a splash of white wine and deglaze the pan.
- Add the mustard and stock, then reduce until it reaches a sauce consistency.
- Pour the sauce into a warm jug.
- Remove the foil from the lamb, carve, and serve with the sauce.
