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

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Leg of lamb

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.