Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Rosemary and garlic roast lamb
Tender and full of flavour, this recipe for leg of lamb is an Easter classic
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Ready in 2 hours
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Cooking time 1 hour 50 minutes
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Prep time 10 minutes
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Serves 6
Ingredients
- 2kg whole leg of lamb
- 4 sprigs rosemary, leaves picked
- 2 cloves garlic, peeled and thinly sliced
- 4 anchovy fillets in extra virgin olive oil, chopped
- 200ml red wine
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Using a small, sharp knife, make small incisions (just large enough to stick your finger into), about 3cm apart, all over the leg of lamb.
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2
Bunch up the rosemary, garlic and anchovies into small bundles and, using a chopstick or skewer, push them into the slits. Continue until you have filled all the holes. Drizzle the top with a little oil from the anchovy tin and season well.
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3
Put the lamb in a large roasting tin and roast for 25 minutes, then turn down the temperature to 180°C/fan 160°C/gas mark 4. Pour 200ml wine into the tin along with a splash of water and continue to roast for a further 1 hour 15 minutes, or 25 minutes per 450g for pink lamb. Cook for a further 20 minutes if you prefer well done. Add a little more wine and water during cooking if the juices get low.
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4
Remove the lamb from the oven and transfer to a platter. Cover with foil and rest somewhere warm for 15-20 minutes before carving.
