Recipe: Roast Lamb with Anchovies

lamb and anchovy roast from Gills Gills Gills

Whether you’re going home to family or staying in town with friends, Easter Sunday roast is always a treat. Here we’ve injected a little Gills touch into the classic roast lamb. Anchovies may look small but they pack a punch and as such are great for adding a depth of flavour to lamb.

Timings: Two hours

roasted lamb with anchovies gills gills gills

Ingredients:

For the lamb: 

  • 1kg leg of lamb (bone in)
  • 6 anchovy fillets
  • 3 garlic cloves
  • 6 sprigs of rosemary

For the potatoes: 

  • 1 kg of Maris Piper potatoes
  • 2 tablespoons of plain flour
  • Healthy glug of oil
  • 2 sprigs of rosemary

For the vegetable sides: 

  • 6 carrots
  • 2 star anise
  • knob of butter
  • Selection of greens
roast lamb with anchovies gills gills gillsMethod:
  1. Preheat the oven to 200 degrees
  2. Peel and cut the potatoes, before par boiling in salted water (around 15 minutes). Remove the potatoes and shake off the excess water. Place in a bowl with two tablespoons of flour, salt, pepper and rosemary and leave in the fridge for an hour (overnight works well too).
  3. Remove the lamb from the fridge and bring to room temperature. Then sear the lamb in a roasting dish with a splash of oil, until all sides are browned.
  4. Once seared make 6 slits across the top of the meat on the skin. Stud the lamb with the anchovies, garlic and rosemary (tip, use a teaspoon to help create a gap for this).
  5. Roast in the oven for 50 minutes for rare, add another 25 for medium and then another 20 for well done.
  6. Remove from the oven, wrap the meat in tin foil and leave to rest.
  7. Place a roasting dish into the oven with a glug of oil and heat until smoking. Then add the potatoes into the oil and cook in the oven for around 30 minutes.
  8. Peel the carrots and cut each one into half. Place into a saucepan and cover with water. Then add a knob of butter and the two star anise. Braise for around 40 minutes. This is an adapted version of a Tom Kerridge recipe and is a super tasty way to liven up a usually boring side dish.
  9. When everything is done steam the greens and make the gravy.
  10. Serve and enjoy!

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