Prep 20 mins
Cook 1 hr 15 mins
This comes from a wine company. I haven't made it, but am keen to.
- 75 g butter, softened
- 2 (50 g) cans anchovies
- 1 bunch rosemary, half finely chopped
- 4 cloves garlic, chopped
- 10 slices bacon
- 1 7⁄8 kg leg of lamb, deboned
- 375 ml white wine
- 1 lemon, juice of
- fresh ground black pepper
- Preheat the oven to 220°C Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat.
- Lay bacon on a board, overlapping to form a rectangle.
- Roll bacon around Lamb and tie at regular intervals.
- Place the Lamb in a roasting tin and pour the wine around evenly.
- Tuck in remaining sprigs of rosemary and pour over the lemon juice.
- Put in the oven and roast for 15 minutes.
- Turn the oven temperature down to 180C and roast the Lamb for a further hour, or more if you like your meat well-done.
- Baste from time to time with the wine juices.
- Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices and add pepper (and salt if necessary).
- During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy.
- If you find it too thin, reduce to the desired consistency.
This recipe has a lot of !WOW! factor and is great dinner-party material. Right off the bat - you can't go wrong with the anchovy/rosemary/garlic butter and I intend to use it with a lot of my roasts. The bacon 'wrapping' really gilded the lily and did lend lots of smoky flavour as well as a great presentation. This tasted simply wonderful and has been noted down in my 'permanent' file. Thanks Jan!