Roast leg of lamb with anchovy, rosemary and garlic

Heston Blumenthal At Home, p. 162

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)

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