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Roast lamb with port and anchovy

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).
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 200°C.
  2. 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.
  3. Peel the onions, cut in half and place in a baking tray.
  4. Rub the meat with olive oil and season with salt & pepper, then place in a roasting pan. Pour over the port.
  5. 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.
  6. 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.
  7. Carve the lamb and serve it with your chosen vegetables and, of course, the lovely gravy.