You will need
It helps the carver considerably if the meat is allowed to stand for 10 minutes at room temperature before slicing. Far less flavourful juices are lost and carving is made much easier. An electric knife or very sharp carving knife does the job well.
Lard the lamb with garlic and rosemary. Mash the anchovies with its own oil and olive oil to form a rough paste. Season meat. Rub the paste into the lamb and refrigerate for a couple of hours or overnight. Bring meat to room temperature before roasting.
Adjust the oven rack to one slot below the middle position. Preheat the oven to 200°C. Place the lamb on a rack over a roasting pan. Add 2 cups of water to the pan and roast the meat for 30 minutes. Reduce the heat to 160°C and roast for another 1-1½ hours or until cooked to your preference. According to the reading on a meat thermometer, medium done will read at 71°C.
Remove the lamb from the oven and allow to rest for 10 minutes before carving. Strain the pan juices, spoon or blot off surplus fat, thicken with 1 T (15 ml) our Brown Gravy Powder mixed with 2 T (30 ml) of water, taste for seasoning and add a dash of sherry and serve warm. Or use one of our 200ml packs of Ready to Serve Gravy to serve on the side. Serve with (rosemary-roast-potatoes)