Andrew Mackenzie Roast Welsh Lamb with Rosemary and Anchovy


  • 1 leg of Welsh Lamb
  • 12 anchovies
  • 12 garlic cloves
  • 12 sprigs of rosemary, small
  • sea salt
  • cracked black pepper, smoked
  • olive oil


  1. Preheat the oven to 160°C/gas mark 3.
  2. 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 paced out equally.
  3. Place the meat on 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.
  4. 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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