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
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
- Preheat the oven to 200 degrees
- 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).
- 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.
- 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).
- Roast in the oven for 50 minutes for rare, add another 25 for medium and then another 20 for well done.
- Remove from the oven, wrap the meat in tin foil and leave to rest.
- 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.
- 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.
- When everything is done steam the greens and make the gravy.
- Serve and enjoy!