Roasted lamb with garlic
- 1.5-2kg leg of lamb, on the bone
- 2 large cloves garlic, sliced, plus extra to roast (optional)
- 8 anchovy fillets in olive oil, drained
- A few sprigs of rosemary
- 250ml white wine
- 1 tbsp plain flour
- Large handful of fresh mint leaves, roughly chopped
- A handful of redcurrants
- Dauphinois potatoes, to serve
- Carrots with tarragon, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the lamb in a roasting tin. Cut small incisions in the meat and insert slices of garlic, anchovies and rosemary sprigs in each one. Scatter whole garlic around the lamb, if using, then pour over the wine.
Roast the lamb in the oven for 15 minutes, then turn down to 150C/130C Fan/Gas 2. Cook for another 15 minutes per 500g of lamb.
Remove from the oven. Take the lamb and roasted garlic (if using) out of the roasting pan, cover and leave to rest for 30 minutes.
To make the gravy, put the pan on the hob and heat until the juices sizzle. Add the flour and mix to form a smooth paste. Add about 200ml boiling water, with the mint and redcurrants or redcurrant jelly. Season with white pepper. Simmer.
Serve in a jug, with the lamb on a platter, and the dauphinois potatoes and carrots on the side.
Please drink responsibly. For the facts, visit drinkaware.co.uk.