|Cook||3 hrs and 15 mins|
- 4 tbsp olive oil
- 3 cloves garlic, crushed
- 1 brown onion, diced fine
- 6 anchovy filets, rough chopped
- 4 sprigs rosemary, destemmed and finely chopped, extra for garnish
- 1 lemon, zested finely
- 2 tsp Murray River salt
- ½ tsp black pepper, freshly ground
- 1 whole boneless leg of lamb, trimmed and butterflied
- Steamed half potatoes, to serve
Preheat oven to 135°C and ensure you have just one oven rack in the lower-middle position.
Heat 2 tbsp olive oil in a small saucepan over low heat.
Add garlic, onion, anchovies, rosemary, lemon zest, salt and pepper. Cook, stirring until onions are just starting to colour. Remove from the heat and set aside.
Once cooled, place half of mixture inside the butterflied lamb leg, roll tightly and truss at 1-inch intervals with butcher's string. Coat the outside of the lamb with the remaining mixture.
Place lamb in your Sunday Bake Roast Pan. Transfer to the oven and roast until a meat thermometer reads 52°C. (Approximately 3 hours). Remove from oven, cover with foil and tea towels to keep warm and rest for 30 minutes. Increase oven temperature to 250°C.
Uncover the lamb, place potatoes under the lamb and return to the oven to roast until the exterior is deep brown and crisp, about 15 minutes.
Remove from oven, re-cover and rest 10 minutes. Take the lamb from your Roast Pan to a carving board, remove the string and slice.
Serve lamb accompanied with potatoes and fresh rosemary sprigs for garnish.