Roast leg of lamb stuffed with watercress and anchovies | Tesco Real Food

Ingredients

• 1 lamb leg joint, approx 2.3kg
• 1 tbsp olive oil
• 1 garlic bulb, cut horizontally through the centre
• 200ml white wine
• 2 tbsp plain flour
• 250ml lamb stock
• 1 tsp redcurrant jelly or cranberry sauce
• 1 red onion, finely chopped
• 2 large garlic cloves, chopped
• 1 tbsp chopped fresh rosemary leaves, plus extra sprigs for roasting
• 1 tbsp chopped fresh mint leaves
• 5 anchovy fillets, drained and chopped
• 1 lemon, zested
• 1½ x 85g bags watercress