Name: Roast lamb with port and anchovy
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: 1 medium leg or shoulder of lamb (about 1.5kg); Approx. 4 cloves of garlic, sliced; 1 small tin anchovies (45g); about 10 sprigs of rosemary (cut into 3 cm pieces); 250-300 ml Port; 3 onions; Olive oil

Roast lamb with port and anchovy

19 Mar 2016

by Dinna

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Background

Lamb goes really well with anchovy, garlic and rosemary. In this recipe we add some port too which makes this dish extra flavoursome! It's very easy to prepare, then the oven does the work! So this roast lamb with port and anchovy is perfect for dinner parties, Easter and other festive occasions. Serve it with the usual side dishes (roast potatoes, braised/steamed seasonal veggies and so on).

Ingredients

1 medium leg or shoulder of lamb (about 1.5kg)
Approx. 4 cloves of garlic, sliced
1 small tin anchovies (45g)
about 10 sprigs of rosemary (cut into 3 cm pieces)
250-300 ml Port
3 onions
Olive oil

Instructions

Preheat the oven to 200°C.
Wipe the meat then make lots of 5mm deep crosses on the surface . Put 1 slice of garlic, half a slice of anchovy and rosemary piece into each incision.
Peel the onions, cut in half and place in a baking tray.
Rub the meat with olive oil and season with salt & pepper, then place in a roasting pan. Pour over the port.
Roast for about 90 minutes, depending on how well cooked you like your lamb. Transfer it to a plate, cover and let it rest for 15 minutes while you make the gravy.
The gravy: Discard the onion and put the roasting tray on the hob. Add some stock, butter (optional), some more port or vegetable stock and reduce it to a thick, silky sauce.
Carve the lamb and serve it with your chosen vegetables and, of course, the lovely gravy.