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LEG OF LAMB with garlic, rosemary and anchovies


SERVES 8 Prep: 10 mins Cook: 1hr 20 mins-2 hrs Don’t be afraid of the anchovies in this recipe – they dissolve into the lamb and simply intensify the fl avour of the meat, without adding any ‘fi shiness’!


You will need • 2kg leg of lamb • 10 anchovy fi llets • 4 garlic cloves, peeled and thinly sliced


• Few sprigs of rosemary • 1 cup olive oil


Method: 1. Preheat oven to 200°C. 2. Stab holes evenly around the leg of lamb. 3. Stuff each hole with either an anchovy, slice of garlic or sprig of rosemary. 4. Pour the olive oil over the lamb. Cover with foil and cook for around two hours, but check after about an hour and 20 minutes. 5. Allow to rest for about 10 minutes before carving.


Ocado Whole Leg of Lamb, £10.99 per kg. Typical weight 2.03kg


To drink: Rioja and lamb are a traditional match. With the added richness of the anchovies try a lush example, like the award- winningBaron de Ley Club Privado 2008 Rioja, £9.49 (75cl)


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>Recipes developed by home expert and TV presenter Alison Cork | SHOP


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PHOTOGRAPHY: MARTIN POOLE. FOOD STYLIST: AYA NISHIMURA. PROPS STYLIST: TAMZIN FERDINANDO.


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