A delicious Sunday roast the whole family will enjoy
Remove the lamb leg from the fridge half an hour before starting your preparation. Preheat the oven to 180˚C
Place Roughly chop garlic, pepper and salt half the rosemary and place in a large bowl. Open one of the tins of anchovies and place them in the mortar. Grind them to Make a paste and set aside.
Place the lamb leg pieces in a large, deep-sided roasting tray. Work the holes open a little with your finger. Pure a teaspoonful of the paste into each hole with a single anchovy from the second tin. Fill an equal amount of the remaining rosemary. Pour any leftover oil from the mortar on top of the lamb leg and rub all over. Pour half the wine into the bottom of the tray.
Cover tightly with heavy-duty foil and place in the oven for 30 minutes. Remove the foil and baste the lamb with its juices, then turn the oven up to 200˚C and roast for a further 45 minutes or until it turns into golden brown. Remove the leg, place on a board and cover loosely with the retained foil. Rest for at least 15 minutes.
Place the roasting tray over a high flame and get the juices bubbling, scraping the sticky bits from the bottom and sides. Add the remaining wine and reduce the liquid for a few minutes until syrupy. Pour into a warmed sauceboat.
Slice the lamb leg and serve with the sauce at the table.
2 cloves of garlic, peeled
A large handful of rosemary, stalks removed
Freshly ground black pepper
2 small tins of anchovy fillets in olive oil
A Glass of white wine