Bursting with flavour and ideal for your Easter Sunday lunch
How long will it take?
1 hour 50 minutes
What’s the serving size?
Serves 6
What do I need?
- 25g anchovy fillets in oil, drained
- 1 bunch flat leaf parsley
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 cloves garlic
- For the lamb
- 1.5kg boneless leg of lamb
- 1kg potatoes
- 6 cloves garlic
- ½ bunch fresh rosemary
- 3 tbsp olive oil
- Zest of 1 lemon – use a vegetable peeler to remove in long strips
- Salt and pepper
How do I make it?
- Preheat oven to 200C.
- Prepare crust by adding all crust ingredients to a food processor and blitzing to a coarse paste.
- Place the lamb in a large roasting dish (you will need one big enough for the lamb and potatoes) and spoon over the paste. Use your hands or the back of a spoon to ensure it is spread evenly over the lamb.
- Peel potatoes and then cut in 2 millimetre slices but don’t cut all the way to the bottom – you should only cut about two-thirds of the way through. Place the potatoes around the lamb in the roasting dish. Add the rosemary, garlic and lemon zest.
- Drizzle olive oil over the lamb and potatoes and season with salt and pepper. Cook for 45 to 50 minutes and then check lamb. If the crust is becoming too dark, cover the dish with foil and return to the oven. Allow to cook for a further 15 to 20 minutes and then remove from the oven and rest for 10 to 15 minutes. To serve, carve lamb and serve with potatoes and fresh seasonal vegetables.
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