Instructions
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Preheat oven to 140°C. Line a roasting dish with baking paper.
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Using a small knife, cut 8-10 deep pockets into the lamb, then push one anchovy fillet and one garlic clove into each pocket.
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Rub olive oil over the surface of the lamb, sprinkle generously with sea salt and black pepper to season.
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In the baking tray, place rosemary sprigs to make a base, sit lamb leg on top of rosemary.
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Pour water around the lamb, cover lamb with a piece of baking paper and then a large piece of foil, seal tightly around the edge of roasting dish.
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Place in preheated oven, cook for 3 hours, uncover and continue to roast for another 20 minutes or till lamb is well browned.
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Remove from oven and cover loosely with foil, allow to rest for 20 minutes before serving.
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Collect pan juices, strain and serve beside the lamb.
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We suggest serving roast lamb with asparagus, broad bean and risoni salad or vegetables of your choice.
