Roast Leg of Lamb with Anchovy

Serves 4-5
Carving the leg after cooking is actually a real art. We have made it simple for you – see Ina's Tip below. Please do not allow the butcher to cut the shank (leg) bone – you use that as a ‘handle’ when carving. Ask him to fillet out the pelvic bone because that can cause obstruction during carving. The leg can be cooked in the oven or on the Weber if you prefer the smoky flavour.
Recipe Category

You will need

2 kg leg of lamb, do not cut the shank bone through
4 cloves garlic, cut into slivers
3 sprigs rosemary snipped into 2cm lengths
Ina Paarman’s Garlic & Herb Seasoning or Rosemary & Olive Seasoning
50g tin flat anchovy fillets in oil
2 T (30 ml) olive oil

Ina's Tip

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)