Mint and anchovy stuffed roast lamb
Mint and anchovy go really, indeed classically, well with lamb. For this recipe I mashed them together into a paste then pushed them into the meat. Here I used a leg of lamb but rolled shoulder works even better because the middle is ready to stuff. This mint and anchovy stuffed roast lamb is perfect for dinner parties, family get-togethers or for just a laid-back Sunday lunche. Serve it with roasted potatoes or a mash and a salad or steamed veggies.
Ingredients
Method
- Preheat the oven 200°C.
- Make the stuffing: put the onion, garlic, herbs, anchovies, lemon zest in a food processor and blitz to a coarse paste. Season with salt and pepper.
- Pat-dry the lamb with kitchen paper and place it, skin-side down, on a board. Cut a “pocket” in the thick part of the meat, along the bone about halfway down (don’t cut all the way through!).
- Put most of the stuffing into the pocket, then close it with meat skewer. Press any leftover stuffing into the underside of the meat.
- Rub the lamb all over with oil and season well. Poke the meat with leftover rosemary needles then place in a roasting tin.
- Roast for 20 minutes, then reduce the oven to 170°C and cook for about 60 minutes, more or less to your liking. Cover the lamb with foil if it browns too quickly. Halfway through add the wine.
- Transfer the joint to a warm serving dish and cover with foil to keep warm, while you make the gravy from the meat juices.
- Carve the lamb and serve with side dishes of your choice.