2 kg – 2.5 kg leg of lamb
small bunch of rosemary, lower into quick 2 cm sprigs
4-5 cloves of garlic, finely chopped
4-6 brown anchovy fillets, chopped (elective)
2 tbsp olive oil
2 massive onions, thickly sliced
Preheat the oven to 220C/200C fan/fuel mark 7. Take away all packaging from the lamb and report the load to calculate roasting time. Utilizing a small sharp knife, make slanted cuts into the lamb, about 2 inches (5 cm) into the meat. By making the holes at an angle, the meat will get extra taste and the flavors come out much less rapidly throughout roasting.
Insert a small sprig of rosemary, a slice of garlic and a small piece of anchovies (if utilizing) into every of the holes and press down firmly together with your finger. Season the meat throughout with salt and pepper after which rub the lamb throughout with the olive oil. Switch to a roasting pan, sat on prime of the onion slices. Roast for 20 minutes.
Cut back the oven to 190C/170C fan/fuel mark 5 and bake for an extra 15-20 minutes per 500g (1 hour – 1 hour 20 minutes for 2kg of bone), relying on how pink you want your lamb. You too can examine the interior temperature of the lamb when you choose pink meat – it will likely be 55C for medium (pink) and 70C for effectively executed meat.
Cowl with foil and let relaxation for quarter-hour earlier than slicing. Reserve the cooking juices and onion slices to make gravy.