Easter Sunday lunch – Pippa Mattei’s slow-roasted leg of lamb
Prepare a perfect slow-roasted leg of lamb, spiced with rosemary and anchovies, paired with homemade mint sauce for a traditional Easter lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.maltatoday.com.mt.
Ingredients
- 2kg frozen leg of New Zealand lamb
- 12 sprigs of rosemary
- 6 cloves garlic, halved
- 75g butter, softened
- 12 anchovy fillets, halved
- Black pepper
- ¼ bottle white wine
- 1 lemon, juice only
- For the gravy
- 2 tbsp flour
- Some water that the potatoes have been boiled in
- For the fresh mint sauce
- A small bunch of mint leaves approx. 25 g
- 2 tbsp Maltese honey
- 4 tbsp malt vinegar
- 2 tbsp boiling water
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