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Leg of Scotch Lamb with Thyme, Garlic and Anchovies

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Believe it or not this is a combination not to be missed. The anchovy doesn’t come across as fishy tasting – it simply lends a savoury note that blends beautifully with the meat.

How to cook & Ingredients

10 mins
Rare - allow 20 minutes per 450g (1lb) plus 20 minutes, Medium - allow 25 minutes per 450g (1lb) plus 25 minutes.
serves 6

Ingredients 

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

Seasoning

Thyme

450 g (1 lb) new potatoes

Cooking Method

  • Preheat oven to gas Mark 4 - 5, 180°C, 350°F.

    1
  • Lightly pound anchovies with 15ml (1 tbsp) anchovy oil, garlic, thyme and seasoning with pestle and mortar.

    2
  • 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.

    3
  • Add new potatoes and extra thyme sprigs to the bottom of the roasting pan about 50 minutes before the end of the cooking time.

    4
  • Remove joint from oven and stand for 10 minutes prior to carving.

    5

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Serving Suggestion

Serve thick slices of the lamb drizzled with the meat juices, herby potatoes and a selection of seasonal vegetables.

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