GARLIC & ANCHOVY ROAST LEG OF LAMB WITH LAYERED POTATOES

Serves 8 Prep 20 min Cook 1 hr

For the lamb

2kg leg of lamb, bone in

4 cloves garlic, sliced into slivers

5 rosemary sprigs

8 anchovy fillets

2 tbsp (30ml) olive or avocado oil

For the potatoes

1.5kg potatoes, peeled and thinly

sliced

1 onion, peeled and thinly sliced

1 cup (250ml) chicken stock

1 cup (250ml) fresh cream

2 tbsp (30 ml) butter

Preheat the oven to 220°C. Cut small pockets into the lamb flesh using a sharp knife. Stuff each pocket with a sprig of rosemary, asliver of garlic and a bit of anchovy.Drizzle with oil and season with salt and pepper. Cover with foil and set aside until needed.

Arrange a layer of potatoes inan ovenproof dish, followed by a layer of onion. Repeat the layers and season with salt and pepper. Combine the chicken stock, creamand butter and pour over the potatoes. Cover with foil and cook in the oven alongside the lamb for 45 minutes.

Remove the foil and place the lamb on top of the potatoes. Bake uncovered for a further 45 minutes. Allow the lamb to rest for about 15 minutes before carving.

Want lamb on the braai?

Simply adjust the recipe: place 4 cloves of garlic, 5 anchovy fillets, 4 tbsp (60ml) olive or avocado oil, 3 sprigs of rosemary, salt and ground black pepper in a food processor and process until smooth. Debone and butterfly the leg of lamb and rub with the paste. Grill over a prepared fire. Prepare the potato bake as above, but finish it in the oven without the lamb.

#garlic #anchovies #legoflamb #potato