Recipe: Slow-roasted leg of lamb with anchovies, garlic and rosemary

Christmas is my favorite festive celebration, and over the years, I have learnt to be more relaxed during the festivities (ie cook something easier and less complex) so that I don't have to spend so many hours in the kitchen and spend time with the family instead during this special day. This year, I decided to do a slow-roasted leg of lamb, which required minimal preparation and left to cook in the oven until serving time. Furthermore, lamb leg is a relatively inexpensive cut, and is perfect if you're entertaining a large group of friends.

Slow-roasted leg of lamb with anchovies, garlic and rosemary

As we were having our relatives over, I cooked a 2.5kg lamb leg with the bone intact, using the Heston slow-roasting method but being me, I skipped most of the steps (which I felt was unnecessary such as browning and blanching the garlic in milk), so here I'm presenting the easiest, laziest, tastiest recipe for slow-roasted leg of lamb!

The leg of lamb is studded with garlic slivers, rosemary and anchovies.... a lot of top chefs use anchovies in their roasted lamb recipe, and I have to say it works! According to Heston Blumenthal, "The combination of lamb with anchovies may sound odd but it really works – the savouriness of the anchovies brings out the best in the meat without tasting fishy at all."

This time, I cooked it until the thickest part of the meat registered 60°C on the meat thermometer to suit my guests, however if you like your meat more pink, then cook it until 57°C. The meat was tender, flavorful and absolutely delicious - everyone loved it!

Even babysumokids asked for seconds.. ;)

Slow-cooked roasted leg of lamb with garlic and rosemary 
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 2 hrs 30 minutes
Serves 8-10

Ingredients
2.5kg lamb leg, on the bone
2 tbsp olive oil
8 garlic cloves, peeled and cut into slivers
6 rosemary sprigs, cut into smaller sprigs
50g anchovies in oil, cut into small slices
Salt, to taste


To serve
Homemade fresh mint sauce
Gravy


1. Preheat oven to 90°C (roast mode).

2. Rinse the leg of lamb and then pat very dry with a kitchen towel. Line a baking tray with tin foil and place leg of lamb on the tray.

3. Rub the lamb on both sides with the oil. Using a sharp knife, cut small slits in the surface of the lamb at regular intervals. If necessary, use a small spoon to enlarge holes. Fill holes with an anchovy slice, a garlic sliver and a few rosemary leaves. Pour the remaining anchovy oil all over the lamb (optional).

4.  Place lamb in oven for 2 3/4 - 3 hours or until internal temperature at the thickest part reaches 60°C (medium). If you like it to be medium rare, cook until 57°C (approx 2 1/2 hours).

5. Once you have achieved the desired tempearature, change to grill setting (medium heat 240°C) and grill for about 3-5 minutes, until it is browned on the exterior.

5. Remove lamb from oven, wrap in foil, and set aside to rest for at least 30 minutes.

6. In a small saucepan, heat 2 cups of water and add to it 1 1/2 OXO beef cubes and about 2-3 tablespoonfuls of gravy granules. Mix well, and then add the juices from the roasting tray to the sauce. Taste, and season with some black pepper, then pour into a gravy boat.

7. To serve, remove foil, and place lamb on a chopping board. Cut meat from the top, downwards, until the knife meets bone, to desired thickness, all the way along the top of the leg. Run the knife horizontally across the meat, just above the bone, separating the slices. Turn over and repeat on other side.

8. Arrange lamb on a platter and serve with side dishes of your choice. We served with homemade mint sauce, and gravy, as well as side salad and roasted vegetables.

*Note: We used frozen leg of lamb, frozen meat is best defrosted in the fridge. Allow at least 36-48 hours to defrost properly. Take out 1 hour before to allow meat to get to room temperature.

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