Roast leg of lamb with anchovy, rosemary and garlic
Ingredients
- 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)
Instructions
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