Serves 4

INGREDIENTS

1 kg/2 lb leg of lamb
3 garlic cloves, peeled
2-3 rosemary sprigs, chopped
7 tablespoons olive oil
2 canned anchovies, soaked in milk and drained
3-4 tablespoons wine vinegar
salt and pepper

Make small incisions in the lamb and insert a slice of garlic and a few rosemary leaves into each one.

Heat half of the oil in a large flameproof casserole, add 1 garlic clove and fry until browned. Remove the garlic, then add the meat to the

casserole. Fry the meat over a moderate heat, turning until browned on all sides. Sprinkle with salt and pepper to taste. Cover and cook in a

preheated oven at 190°C/375°F/Gas Mark 5 for 1/1/2 hours or until tender, basting and turning frequently.

Pound the rosemary, the remaining garlic and the anchovies using a pestle and mortar, then stir in the remaining oil and the vinegar.

Transfer the meat to a warmed serving dish. Add the rosemary mixture to the casserole and simmer until reduced. Pour the juices over the meat and serve immediately.

SERVES SIX

INGREDIENTS

1.5kg/3 1/4lb leg of lamb
4 garlic cloves, sliced
2 fresh rosemary sprigs
30ml/2 tbsp light olive oil
300ml/ 1/2 pint/ 1 1/4 cups red wine
5ml/ 1 tsp clear honey
45ml/3 tbsp redcurrant jelly
salt and ground black pepper

For the roast potatoes
45ml/3 tbsp white vegetable fat or lard
1.3 kg/31b potatoes, such as Desiree, cut into chunks

For the mint sauce
about 15g/ 1/2oz fresh mint
10ml/2 tsp caster (superfine) sugar
15ml/l tbsp boiling water
30ml/2 tbsp white wine vinegar

Preheat the oven to 220°C/425°F/ Gas 7. Make small slits into the lamb all over the leg. Press a slice of garlic and a few rosemary leaves into each slit, then place the lamb in a roasting pan and season well. Drizzle the oil over the lamb and roast for about 1 hour.

Meanwhile, mix the wine, honey and redcurrant jelly in a small pan and heat, stirring, until the jelly melts. Bring to the boil, then reduce the heat and simmer until reduced by half. Spoon this glaze over the lamb and return it to the oven for 30-45 minutes.

To make the potatoes, put the fat in a roasting pan on the oven shelf above the meat. Boil the potatoes for about 5-10 minutes, then drain them and fluff up the surface of each with a fork.

Add the prepared potatoes to the hot fat and baste well, then roast them for 40-50 minutes, or until they are crisp.

Meanwhile, make the mint sauce. Place the mint on a chopping board and sprinkle the sugar over the top. Chop the mint finely, then transfer the mint and sugar to a bowl.

Add the boiling water and stir until the sugar has dissolved. Add 15ml/ 1 tbsp vinegar and taste the sauce before adding the remaining vinegar. (You may want to add slightly less or more than the suggested quantity.) Leave the mint sauce to stand until you are ready to serve the meal.

Cover the lamb with foil and set it aside in a warm place to rest for 10-15 minutes before carving. Serve with the crisp roast potatoes, mint sauce and a selection of seasonal vegetables.

COOK’S TIP
To make a quick and tasty gravy from the pan juices, add about 300ml/ 1/2 pint/1 1/4 cups red wine, stock or water and boil, stirring occasionally, until reduced and well-flavoured. Season to taste, then strain into a sauce boat to serve.