Leg of Lamb With Bacon

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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