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Perfect Roast Lamb

This easy roast lamb makes the perfect centrepiece for an Easter or Christmas feast – or just for a Sunday roast with family and friends. Don't be put off trying it if you don't like anchovies – they melt away to nothing, adding richness and depth of flavour. 

Annabel Langbein Perfect Roast Lamb Recipe
Nick Tresidder
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Perfect Roast Lamb
  • 1.3-1.5kg bone-out leg of lamb (carvery roast)
  • 8-10 anchovies, halved lengthwise
  • 16-20 tiny sprigs rosemary, plus extra whole sprigs
  • 1 unpeeled onion, coarsely sliced
  • 1 lemon
  • salt and ground black pepper, to taste Redcurrant Jus
  • 2 tbsp redcurrant jelly
  • 2 cups vegetable stock or water
  • 1 tbsp red wine vinegar
  • 2 tbsp port or red wine
  • 1 tbsp cornflour
  • 2 tbsp cold water
  • salt and ground black pepper, to taste

    © Annabel Langbein Media
    https://www.annabel-langbein.com/recipes/perfect-roast-lamb/1993/
  • 1.3-1.5kg bone-out leg of lamb (carvery roast)%0d
  • 8-10 anchovies, halved lengthwise%0d
  • 16-20 tiny sprigs rosemary, plus extra whole sprigs%0d
  • 1 unpeeled onion, coarsely sliced%0d
  • 1 lemon%0d
  • salt and ground black pepper, to taste%0d%0dRedcurrant Jus%0d%0d
  • 2 tbsp redcurrant jelly%0d
  • 2 cups vegetable stock or water%0d
  • 1 tbsp red wine vinegar%0d
  • 2 tbsp port or red wine%0d
  • 1 tbsp cornflour%0d
  • 2 tbsp cold water%0d
  • salt and ground black pepper, to taste%0d%0D%0A%0D%0A %0D%0A%0D%0A © Annabel Langbein Media %0D%0A%0D%0Ahttps://www.annabel-langbein.com/recipes/perfect-roast-lamb/1993/" class="email_button no-print">EMAIL PRINT
  • Prep time:
    15 mins
    Cook time:
    50 mins
    Serves:
    8
    • 1.3-1.5kg bone-out leg of lamb (carvery roast)
    • 8-10 anchovies, halved lengthwise
    • 16-20 tiny sprigs rosemary, plus extra whole sprigs
    • 1 unpeeled onion, coarsely sliced
    • 1 lemon
    • salt and ground black pepper, to taste

    Redcurrant Jus

    • 2 tbsp redcurrant jelly
    • 2 cups vegetable stock or water
    • 1 tbsp red wine vinegar
    • 2 tbsp port or red wine
    • 1 tbsp cornflour
    • 2 tbsp cold water
    • salt and ground black pepper, to taste

    Use a sharp, thin-bladed knife to make 16-20 narrow, deep cuts all over the lamb. Into each hole stuff half an anchovy fillet (if anchovies are mushy just grab a big pinch and stuff it deep into each hole). Insert a sprig of rosemary in each hole and chill until ready to cook. Bring back to room temperature for 15 minutes before roasting.

    When ready to cook, heat oven to 200˚C. Place onion slices in a roasting dish and top with the extra rosemary sprigs and the lamb. Halve the lemon, squeeze the juice over the lamb and put the empty halves in the roasting dish, cut-side down. Season lamb with salt and pepper. Roast until cooked to your liking (about 50-60 minutes for medium-rare). Remove meat from roasting dish, cover with tin foil and a clean teatowel to keep warm, and rest for 10-20 minutes.

    While meat rests, make Redcurrant Jus. Drain off and discard fat from the roasting dish, leaving onion, rosemary and lemon. Place the roasting dish over direct heat, add redcurrant jelly, stock or water, vinegar and port or red wine, stir well to release pan brownings and simmer 5-10 minutes. Strain off rosemary, onion and lemon shells and discard. Mix cornflour with cold water and add to the dish, stirring to combine. Simmer over a low heat, stirring, for 1-2 minutes. Season to taste with salt and pepper. Carve lamb at the table and serve with a jug of Redcurrant Jus.

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    5 comments

    Hi Faye - sorry to hear you had trouble with this recipe. The anchovies should melt into the meat and leave a savoury flavour - not a fishy one. It might pay to rinse the anchovies next time. Let us know how you go when you try it again!
    Annabel Langbein December 15, 2015
    Hi Sara - yes this is a great recipe for someone who is new to roasts. Happy cooking!
    Annabel Langbein December 15, 2015
    I do this one all the time. I had never cooked lamb before and it is a beautiful recipe. I am giving a friend a couple of lamb roasts (as we have home grown lamb) and she has never cooked lamb before and of course they are coming with this recipe enclosed.
    rlwrlw1 June 17, 2015
    I tried this recipe today using the exact ingredients, the result was so bad! The meat had a horrible fishy taste and the gravy was greasy and over powered from the lemon. i should have gone with the traditional method of roasting lamb, why do we alter something that works?
    fayenz April 05, 2015
    Hi Annabel, Can someone who has never done roasts before, try this? Sara
    Sara M March 28, 2015
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