Garlic-roasted leg of lamb with anchovy

This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.
Garlic-roasted leg of lamb with anchovy



1.Preheat the camp oven to 200°C.
2.Make an incision 1 1/2cm deep in the top of the lamb with the tip of a knife.
3.Stuff the hole with a slice of garlic, half an anchovy and a sprig of rosemary. Repeat this in a criss-cross pattern across the whole top of the lamb at 2 1/2cm intervals.
4.Skin and halve onions, place sliced side down in camp oven and place the lamb inside. You may have to break the end of the leg bone to fit it in. Baste with olive oil and season with salt and pepper. Pour in port.
5.Roast the lamb in the oven for 1 1/2 hours until the meat thermometer reads 60°C for medium rare.
6.Remove the meat to a plate or board, cover with a clean tea towel and allow to rest while you make the sauce.
7.For sauce, place the camp oven on top of a stove or on some coals. Remove onions. Bring oven juices to the boil. Whisk in the butter in small cubes and serve immediately.

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