Indulge in this hearty meal of roast lamb flavoured with anchovies and rosemary. Serve with the roasted garlic and tomatoes straight from the pan and finish with crispy roast potatoes if you like.
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1.Preheat oven to moderate, 180°C (160°C fan-forced). Drain anchovies over a bowl; reserve oil. Chop anchovies coarsely.
2.Using the point of a sharp knife, pierce lamb about 12 times all over, gently twisting to make a small hole. Press anchovies, rosemary and sliced garlic evenly into holes.
3.Place lamb on a rack in a baking dish. Pour anchovy oil over lamb; sprinkle with salt and pepper. Roast 1 hour 20 minutes, or until lamb is cooked as desired.
4.Meanwhile, place garlic bulbs and parsnips in a separate baking dish; drizzle with half the olive oil. Bake with lamb 40 minutes. Add asparagus, tomatoes and remaining oil; bake a further 10 minutes, or until vegetables are tender.
5.Remove lamb from dish; cover and stand 10 minutes. Drain fat from dish.
6.Place baking dish over a medium heat. Add wine; bring to the boil. Add balsamic vinegar, stock and any juices collected from lamb; cook, stirring, until sauce boils and reduces to 1 cup (250ml).
7.Serve lamb with vegetables and sauce.