Italian Roast Lamb

Tweet

Ingredients:
1kg Leg of Lamb (Part Of)
6 Anchovy Fillets
1 Clove Garlic
230ml White Wine

Method

1. Pre-heat oven to 160ºC.
2. Wash & dry meat with a dry cloth.
3. Skin and chop garlic into three pieces.
4. Stab meat with a sharp pointed knife three times and insert a piece of garlic into each hole.
5. Place anchovy fillets in slices over the skin of the meat.
6. Place meat in a baking dish and bake for two hours.
7. Open oven and pour wine over meat and bake for a further 30 minutes, basting frequently.

A slightly continental traditional Sunday lunch staple. Serve your Italian Roast Lamb in thick slices surrounded by traditional winter vegetables and some crunchy bread to dip in the sauce.