Roast leg of lamb with anchovy, rosemary and garlic

Ingrediënten

• 1 leg of lamb, weighing approx. 2kg
• Salt
• 3 tbsp groundnut or grapeseed oil
• 6 cloves of garlic, peeled, halved and de-germed
• 400g semi-skimmed milk
• 12 anchovies in olive oil, drained, rinsed and cut in half
• 4 sprigs of rosemary
• White wine
• ½ tsp dijon mustard
• 500g lamb stock (p.41)