Lamb is stuffed with slivers of garlic and anchovy fillets in this yummy recipe, then roasted on a bed of onions, with lamb stock and white wine. Super simple yet super delicious, serve this lamb with all your favourite side dishes.
- 1 x 2kg lamb leg
- 12 anchovies, drained
- 3 garlic cloves
- 4 onions
- 250ml chicken stock
- 250ml white wine
Slice the garlic into quarters. Make at least 12 deep incisions in the lamb leg using a sharp knife. Insert an anchovy fillet and a slice of garlic into each hole. Peel and halve the onions and place into a large roasting tin.
Pour the stock and wine into the tin and place the lamb on top. Cover with foil. Bake in a 160C oven for 3 hours, then turn the oven up to 220C, remove the foil and bake for another 30 minutes. Rest under foil before serving.