Perfect roast lamb every time with this recipe. You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for. This one has the bone still attached, hence making it tastier and extra moist which is my preference. Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.
Pour a little olive oil over meat and rub using hands to cover all over. Season with salt and pepper.
Place a roasting pan on high heat with a little olive oil. Add the meat and sear it all around, you may need to hold in place for a minute or so.
Break up the rosemary into 12 pieces approx 2cm – 1 inch long.
Peel garlic cloves and cut each clove lengthwise into four pieces.
Pierce 12 holes into the meat and insert in each hole using your fingers, one anchovie, one piece of garlic and one piece of rosemary. Insert quite deeply.
Peel and slice the onions and add them to the same roasting pan with 3 cups of water.
Position the roasting rack into the pan and place the lamb on the rack.
Roast in convection oven for 80 min at 300°F – 150°C. Approx 16 minutes per 500g or per pound. Use meat thermometer for better accuracy.
Once cooked, remove rack and leave to rest 30 minutes covered in foil and a few kitchen towels.
Put back the same roasting pan with onions on high heat and add the white wine, beef stock and black currant jelly. Leave to simmer.
In a pot, melt the butter and once melted add the flour, continue cooking until a light nutty brown colour. Add contents to roasting pan to thicken the gravy. Taste and finish seasoning with salt and pepper. Pass through a fine strainer and serve.
Once the lamb has rested, carve thin slices and serve immediately.
Resting is important to achieve moist meat.
Don't let the carved slices stay out too long, try and serve immediately.
Serve with roasted vegetables and potatoes.
If you don't like anchovies, don't be concerned as you won't taste them. They just enhance the lamb flavour.
By Joel Mielle
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