Leg of Scotch Lamb with Thyme, Garlic and Anchovies
1.8 kg (4 lb) whole leg of lean Scotch Lamb
50 g (2 oz) can of anchovies
4 garlic cloves, crushed
3 large sprigs of fresh thyme
450 g (1 lb) new potatoes
Temperature: Gas Mark 4 – 5, 180°C, 350°F.
- Lightly pound anchovies with 15ml (1 tbsp) anchovy oil, garlic, thyme and seasoning with pestle and mortar.
- Cut crosses in leg of lamb, push in the mixture, pour over remaining anchovy oil and extra thyme. Weigh the joint and calculate the cooking time as above. Place in a roasting tin and oven roast in a pre-heated oven for the calculated time.
- Add new potatoes and extra thyme sprigs to the bottom of the roasting pan about 50 minutes before the end of the cooking time.
- Remove joint from oven and stand for 10 minutes prior to carving.
Serve thick slices of the lamb drizzled with the meat juices, herby potatoes and a selection of seasonal vegetables.