Roast Rolled Lamb Leg with Anchovies and Rosemary

Ingredients

• 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

Method

Step 1
Preheat oven to 135°C and ensure you have just one oven rack in the lower-middle position.

Step 2
Heat 2 tbsp olive oil in a small saucepan over low heat.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
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.

Step 7
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.

Step 8
Serve lamb accompanied with potatoes and fresh rosemary sprigs for garnish.