2kg leg of lamb, bone in, excess fat trimmed
2 small onion, sliced
3 clove garlic
2 sprigs of rosemary, leaves removed + extra 5 sprigs
Zest of 2 lemons
3 tbsp Extra Virgin Olive Oil
500ml lamb or chicken stock
Salt and pepper
Preheat the oven to 200°C. Remove the meat from the fridge 1-2 hours before cooking.
In a mortar and pestle add the garlic with a pinch of salt and pound until a sticky paste forms. Add the rosemary leaves, anchovies, lemon zest and bruise to make a rough paste, and then mix in the olive oil. With a small sharp knife make incisions all over the lamb. Massage the marinade all over the lamb (reserving 2 tbs), pushing the marinade into the incisions. Season the meat with a little more salt and pepper.
Place the rosemary and onion into a large roasting tin. Add the reserved 2 tbsp of marinade and with your hand mix through. Pile the onion in the centre of the tin and rest the meat on top. Roast for 15 minutes before turning the meat over and then turning the oven temperature down to 170°C. Add the stock. Roast for a further 35 minutes before turning the meat again and cooking for a 35 minutes. This will ensure it cooks evenly on all sides. If you have a meat thermometer, the internal temperature should be 55°C – 60°C for medium. Remove the meat and rest for 35-40 minutes, covered loosely with foil.
While resting remove the rosemary sprigs and skim off excess fat. Place tin onto the stovetop and bring to the boil to reduce the liquid by a third.
Once the meat has rested, carve and add any excess juices on the board to the pan juices. Serve meat with your favourite roasted vegetables and pan juices.