Roast Welsh Lamb with Rosemary and Anchovy

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roast-welsh-lamb-with-rosemary-and-anchovy
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Half Size Hard Anodised Baking Tray
Half Size Hard Anodised Baking Tray
AG232
£36.00
AGA Bake-O-Glide Roasting Set
AGA Bake-O-Glide Roasting Set
W2086
£15.50
AGA Grid Shelf
AGA Grid Shelf
A1282
£33.00

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Description

Recipe courtesy of Welsh Lamb

Serves 4

Ingredients

1 leg of Welsh Lamb

12 garlic cloves

12 anchovies

12 sprigs of rosemary, small

Sea salt

Cracked black pepper, smoked

Olive oil

 

Method

Using a sharp knife, make 36 incisions in the meaty end of the leg. Fill the holes with the garlic cloves, anchovies and rosemary sprigs spaced out equally.

Place the meat on an AGA Half size Hard Anodised Baking Tray, lined with Bake-O-Glide or a roasting tray, season with sea salt and pepper and drizzle with olive oil.  Lightly rub the seasoning into the flesh to coat the leg.

3, 4 and 5 oven AGA:  Slide the baking tray onto the oven grid shelf, set on the floor of the baking oven and roast for an hour, or until the core temperature reaches 58°C.

Put the lamb to rest in the warming oven for about 20 minutes.

2 oven AGA:  Slide the baking tray onto the oven grid shelf, set on the floor of the roasting oven and roast for 30 minutes, then transfer to the simmering oven for one hour, or until the core temperature reaches 58ºC.  Put the lamb to rest by the AGA for about 20 minutes. 

Carve and serve.

Conventional cooking:  Preheat the oven to 160°C/gas mark 3.  Roast the leg in the oven for an hour, or until the core temperature reaches 58°C. Put the lamb to one side to rest in a warm place for about 20 minutes. Carve and serve.


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