Slow-Roasted Lamb with Rosemary, Garlic & Red Wine & Rosemary Roasted Roots - Ainsley Harriott

Ingredients

• For the Slow-Roasted Lamb
• 3 sprigs of rosemary, picked into smaller sprigs
• 6 cloves of garlic, peeled, cut into 2-3 thick slices
• large leg of lamb (approx. 1.8kg)
• 6-8 good quality anchovy fillets, cut in half
• 1 lemon, for zesting
• olive oil, for drizzling
• 200ml red wine
• 300ml chicken or vegetable stock, plus extra if needed
• sea salt & freshly ground black pepper
• For the Rosemary Roasted Roots
• 6 large carrots, peeled and quartered
• 4 parsnips, peeled and halved lengthways
• 4 beetroot, scrubbed and cut into wedges
• 1 red onion, cut into 8 wedges
• olive oil
• 2 sprigs of rosemary