Anchovy & Garlic Roast Lamb
Slow-Roasted Lamb with Anchovies and Garlic
Serves: 6
INGREDIENTS
1 leg of lamb
1 tin anchovies in olive oil
8 cloves of garlic
500ml (2 cups) red wine
250ml (1 cup) chicken stock
A handful of thyme leaves
Salt and pepper, to taste
METHOD
Preheat your oven to a high grill setting (broil).
Make 8 incisions into the lamb.
Stuff each incision with one garlic clove and one anchovy.
Drizzle over the remaining olive oil from the anchovy tin and season with salt and pepper.
Grill the lamb on high for 15 minutes, until golden.
Reduce the oven temperature to 150°C (bake setting).
Add the red wine and chicken stock to the roasting tray.
Sprinkle over the thyme leaves.
Cover the lamb tightly with foil and bake for 4–5 hours, depending on the size of the lamb leg.
Rest the lamb for 10 minutes before carving.
Serve with mashed cauliflower and a green salad.
MACROS (Per Serving)
Calories: 600 kcal
Protein: 56g
Fat: 31.8g
Carbohydrates: 3.5g
