Cut: 1/2 Leg
Legs can be chilled or
thawed from frozen
Serves: 4
Preparation time: 20 mins
Overall cooking time:
1 hr 30 mins
Temperature:
180°C /350°F/Gas Mark 4
Cooking method:
- Preheat oven to 180°C (350°F)
gas Mark 4. - Weigh the lamb and calculate the cooking time at 25 minutes to the 450g (1lb) plus 25 minutes extra.
- Using a small sharp pointed knife make incisions into the meat at intervals of approx 2 inches and push a sliver of garlic and a piece of anchovy into each.
- Put the onion, pepper, aubergine and courgette into a pan of salted water, and bring to the boil. Drain and dry.
- Heat the oil in a roasting tin. Add the garlic with the blanched vegetables and toss them in the oil so they are well coated. Sprinkle with seasoning and add the bay leaves.
- Nestle the lamb into the centre of the vegetables and cook for the calculated time, turning the meat and vegetables several time as they cook.
- Serve the joint surrounded by the vegetables.