Roast leg of lamb with anchovy – Food & Home Magazine
This roast leg of lamb with anchovy is perfect for Sunday lunch when your family comes around. It feeds 4 to 5 people. Click here for the recipe.
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Ingredients
- 1 x 2kg leg of lamb (do not cut through the shank bone)
- 4 garlic cloves, cut into slivers
- 3 sprigs of fresh rosemary, snipped into 2cm lengths
- rosemary and olive seasoning
- 1 x 50g tin flat anchovy fillets in oil
- 30ml (2 tbsp) olive oil
- brown gravy powder
- a dash of sherry or lemon juice
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