Marinated Leg of Lamb
- prep time:
- 10 min + marinating time
- total time:
- 1 hr 50 mins + marinating time
Vanessa
ingredients
- 45g canned anchovies
- 1 bunch continental parsley
- 1 bunch rosemary
- 3 cloves garlic
- 1 finely grated rind of lemon
- 2 tbs olive oil
- 2.2 kg leg of lamb
- 600g potatoes
- 4 firm beurre bosc pears
- 4 slices of proscuitto, cut into strips
directions
- 1
Add anchovies, parsley, 1 tbs rosemary leaves, garlic, lemon and 1 tbs oil in a food processer until smooth.
- 2
With a sharp knife, make abt 12 1cm deep slashes in the surface of the lamb and rub in marinade. Place in a roasting pan, cover and refrigerate for 2 hrs.
- 3
Preheat oven to 220°. Cook lamb for 15 mins then reduce the heat to 200° and then cook for another 15 mins.
- 4
Meanwhile, peel potatoes and cut into wedges. Cut pears into eights, remove core and place in a bowl with potatoes.
- 5
Add remaining oil, some rosemary sprigs and season with salt and pepper.
- 6
Add potatoes and pears to pan around the lamb in a single layer. Roast for a further hr or to oyu liking. Remove lamb from pan to a plate.
- 7
Increase oven to 220°. Scatter proscuitto over potatoes and pears and return to oven for 15 minutes. Meanwhile, cover lamb and rest before slicing.
Source: Vanessa
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