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Fresh Living Network
Roast leg of lamb with anchovy

Roast leg of lamb with anchovy

Deliciously comforting, and the leftovers make great sandwich fillers.
6
RECIPE TYPE:Mains
 
Method
  • Stuff lamb with garlic and rosemary by making holes in meat with the point of a chef’s knife and inserting a sliver of garlic and a tiny piece of fresh rosemary into each hole.
  • Season with rosemary and olive seasoning.
  • Mash anchovies in their own oil with a little extra olive oil to form a paste.
  • Rub all over meat. Refrigerate for a couple of hours or overnight. Bring meat to room temperature before roasting.
  • Preheat oven to 200ºC.
  • Place lamb on a rack over a roasting pan.
  • Add 2 cups (500ml) water to pan.Roast meat uncovered for 30 minutes.
  • Reduce heat to 180ºC and roast fo ranother 1-1½ hours (uncovered) or until cooked to your liking (on a meat thermometer, medium done reads 71ºC).
  • Remove lamb from oven and allow to rest for 10 minutes covered with foil before carving.
  • Add 2 cups (500ml) water to pan juices and thicken with Ina Paarman’s brown gravy powder, mixed with a little water.
  • Season to taste. Add sherry or lemon juice for extra flavour.


Step-by-step carving

  • Wrap a clean cloth around exposed shank bone.
  • Position leg on its side and, using a very sharp chef’s or carving knife, carve into neat, thin slices.
  • Finally cut along long bones to loosen slices and arrange on a warmed meat platter.
  • Turn leg over and carve other side the same way, until you end up with completely clean bones.


Ina’s tip

  • Ensure the butcher doesn’t cut the shank (leg) bone because when carving it serves as a ‘handle’. However, ask them to fillet out the pelvic bone, which can get in the way when carving.
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