Leg Of Lamb With Bacon

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 75 g butter, softened
• 2 (50 g) cans anchovies
• 1 bunch rosemary, half finely chopped
• 4 cloves garlic, chopped
• 10 slices bacon
• 1 7/8 kg leg of lamb, deboned
• 375 ml wine
• 1 lemon, juice of
• fresh ground black pepper

Recipe

• 1 preheat the oven to 220°c cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat.
• 2 lay bacon on a board, overlapping to form a rectangle.
• 3 roll bacon around lamb and tie at regular intervals.
• 4 place the lamb in a roasting tin and pour the wine around evenly.
• 5 tuck in remaining sprigs of rosemary and pour over the lemon juice.
• 6 put in the oven and roast for 15 minutes.
• 7 turn the oven temperature down to 180c and roast the lamb for a further hour, or more if you like your meat well-done.
• 8 baste from time to time with the wine juices.
• 9 take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
• 10 meanwhile, taste the juices and add pepper (and salt if necessary).
• 11 during the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy.
• 12 if you find it too thin, reduce to the desired consistency.