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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small lamb leg joint
  • 1 shallot finely chopped
  • 2 garlic cloves chopped
  • 1 Tbsp chopped fresh rosemary leaves
  • 3 Tbsp chopped fresh mint leaves
  • 3 anchovy fillets drained and chopped
  • 1 lemon zested
  • 1 handful of mint leaves
  • 1 glass of white wine

Method
 

  1. Preheat the oven 200°C.
  2. 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.
  3. 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!).
  4. Put most of the stuffing into the pocket, then close it with meat skewer. Press any leftover stuffing into the underside of the meat.
  5. Rub the lamb all over with oil and season well. Poke the meat with leftover rosemary needles then place in a roasting tin.
  6. 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.
  7. Transfer the joint to a warm serving dish and cover with foil to keep warm, while you make the gravy from the meat juices.
  8. Carve the lamb and serve with side dishes of your choice.