Here’s another recipe that’s great for a social dinner party, where time is of the essence and you want to be able to just take it out of the oven and pop it on the table. No one likes to be slaving away in the kitchen whilst the guests are all having fun outside! What sets this recipe aside? Firstly, the slow cooking and continuous basting may be a labour of love, but it gives you a wonderfully juicy tender meat, with a crispy, salty crust – yum!
And secondly, for all those who turn their nose up at anchovies (like me, yuck!), I have recently discovered with this recipe that they are SUPERB in marinades! They have a salty, rich umami flavour which really complements the flavour of the meat without being the least bit fishy. I made good use of that jar of anchovies that’s been sitting in my fridge for ages, lurking dangerously close to the expiration date. Ok fine, it had already expired, but they’re swimming (pun intended) in olive oil and tasted just fine. I’ll certainly be adding it to a lot more of my marinades from now on!
This recipe was initially intended for a boneless shoulder of lamb, but all they had at Pacific Gourmet was boneless leg of lamb, and I find that they are interchangeable most of the time.
Slow Roasted Lamb Leg Marinated with Rosemary, Anchovy, Lemon and Mustard
For the marinade:
A few sprigs of fresh rosemary
1 organic lemon, zest only
10 filets of anchovies packed in olive oil, drained
3 cloves garlic, peeled
2 tsp mustard powder
1/2 tsp red pepper flakes
2 tsp balsamic vinegar
2 tsp olive oil
Salt and pepper