Name: Roast lamb with rosemary and anchovy gremolata
Total time: 7200 s
Yield: 4
Ingredients: 1 pack Mediterranean-style vegetable mix; 1.5 kilogram leg of lamb; 4 potato; 1 lemon; to taste olive oil; to taste salt; to taste black pepper; 1 bunch rosemary; 8 anchovy fillet; 2 clove garlic; 1 lemon; 50 millilitre extra virgin olive oil

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

To make the gremolata, pick the needles from the rosemary sprigs (1 bunch) (reserving a few sprigs), then place with the anchovies (8) , garlic (2 cloves) , lemon zest (1) and extra virgin olive oil (50 mL) in a food processor and blitz.

Step 3

Season the lamb leg (1.5 kg) generously. Place it onto a large roasting tray and roast in the preheated oven for 20 minutes. Reduce the oven to 180°C (170°C fan) gas mark 4 and cook for a further 40 minutes. Meanwhile, mix the Mediterranean veg mix (1 pack) and potatoes (4) with the reserved rosemary sprigs, a little oil (to taste) and salt (to taste) and pepper (to taste) . After 40 minutes, remove the lamb from the oven, add the potato and veg mix to the tray and spread out evenly. Cover the lamb with the gremolata, then roast for a further 25–45 minutes, until the lamb is cooked to your liking.

Step 4

Remove from the oven and allow the lamb to rest for 15 minutes before carving. Toss the roasted veg and potatoes in all the juices left in the pan and squeeze over the lemon juice (1) .

Roast lamb with rosemary and anchovy gremolata

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