Roast Leg of Lamb with Thyme, Orange and Anchovy Sauce
Rich on flavour and just right for an Autumnal Sunday lunch.
1 hour 30 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1kg lean leg of lamb joint
- 2 garlic cloves, peeled and cut into strips
- 4 tablespoons fresh thyme leaves, chopped
- 2 tablespoons olive oil
- 1kg potatoes, peeled and par-boiled for 10 minutes
- 1 x 50g can anchovy fillets
- Grated zest and juice of 2 oranges
- 1 x 284ml carton double cream
- Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5.
- Place the joint on a chopping board and using a sharp knife make deep incisions all over the surface and stuff with the garlic and 3 tablespoons of the thyme. Transfer to a roasting tin and drizzle with olive oil. Open roast for preferred calculated cooking time.
- 30 minutes before end of cooking time add the potatoes to the roasting tin and coat well with lamb juices, roast until end of cooking time or until potatoes are crisp and golden. Remove lamb and potatoes from the oven. Transfer the lamb on to a carving dish, cover with foil and allow to rest for 10-15 minutes. Keep potatoes warm.
- To make the sauce; skim off excess fat from roasting tin, add the anchovies and mash down with wooden spoon or fork. Add oranges zest and juice, cream and the remaining thyme. Bring to boil stirring until the sauce is thickened and smooth.
- Carve the lamb and serve with roast potatoes, the sauce and seasonal vegetables of your choice, eg, boiled and mashed carrot and swede or butter mashed celeriac.