The Naked Chef
By Jamie Oliver
Roast leg of lamb with anchovies and rosemary
Not Too Tricky
About the recipe
A leg of lamb (about 2kg/4–5lb) is always a real treat, and I like to try different ways of enhancing its wonderful flavour. Here is one of my favourite ways to add something to a roast.
On the whole, lamb is good nearly all year round, and although early spring lamb is lovely and tender, in my opinion it's at its best around May, when the meat of the spring lamb has had time to develop flavour, character, texture and basically tastes like lamb should.
A leg of lamb should be soft to the touch and leave a slight indent when pressed. The skin should be dry, but not cracking or flaking. Ask your butcher to remove the bottom socket joint to make cooking and carving easier.
The Naked Chef, p113
Recipe From
Ingredients
1 leg of lamb (about 2kg/4½ lb)
½ lemon
1 handful of rosemary, roughly chopped
10 fillets of salted anchovies or anchovies in oil
salt and freshly ground black pepper
olive oil
Method
Find the recipe!
For the full recipe, head to page 113 of The Naked Chef.
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