It may sound odd, but anchovies go amazingly well with lamb. They’re a great way to season the meat from the inside when you stud the flesh with that classic combination garlic and rosemary. Don’t worry about getting mouthfuls of anchovy either, only use a third to half a fillet and by the time the lamb has cooked they will have melted away.
The cooking times I give result in a medium-rare (more medium), if you like your lamb well done just add an extra 10 minutes per lb/450g.
Lamb shoulder (bone-in) – 4lb/1.8kg (Plenty for 4 people with some leftovers)
Anchovies – 3-4 fillets cut into halves or thirds
Garlic – 3-4 cloves (sliced)
Rosemary – 10 1 inch long sprigs
Seasoning – Salt and pepper
Equipment: Chopping board, knife, roasting tin with trivet/wire rack
- Make incisions in the lamb with a sharp knife, and stuff in a piece of anchovy, slice of garlic, and sprig of rosemary.
- Season the the lamb with salt and pepper.
- Place skin-side up on the trivet. Roast in a preheated (200°C/Fan 180°C/Gas 6) oven for 30 minutes.
- Turn the oven down to 180°C/Fan 160°C/Gas 4 and cook the lamb for another 20 minutes per lb/450g.
- Leave the lamb to rest for 10 minutes before carving.