Heston Blumenthal's roast leg of lamb recipe
"The combination of lamb with anchovies may sound odd but it really works – the savouriness of the anchovies brings out the best in the meat without tasting fishy at all."
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Ingredients
- 2 kg whole leg of lamb
- 1 sprinkling sea salt, to season
- 3 tbsp groundnut oil
- 12 anchovies, sliced in half lengthways
- 6 garlic cloves, peeled and halved (germ removed)
- 20 g fresh rosemary
- 100 ml dry white wine
- 500 ml chicken stock
- 1 tbsp wholegrain mustard
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