10 mins
Rare - allow 20 minutes per 450g (1lb) plus 20 minutes, Medium - allow 25 minutes per 450g (1lb) plus 25 minutes.
serves 6
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Leg of Scotch Lamb with Thyme, Garlic and Anchovies
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.
Ingredients
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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