Roast lamb with rosemary, garlic and anchovies
By Gordon Ramsay's Great British Pub Food
Published on 25 April 2022
This is a lovely way to season a roast lamb. Rosemary and garlic impart a distinctive aroma, while the anchovies add a salty, savoury depth to the meat. Accompany with new potatoes or roast potatoes with rosemary.Time and servings
1 hr 10 minsTotal time
6Servings
15 minsPrep time
55 minsCooking time
Ingredients
- 1 head of garlic
- 4 rosemary sprigs
- 1 small handful of thyme sprigs
- 1.7 kg of shoulder of lamb, boned
- 1 drizzle of olive oil
- 8 anchovies in oil, drained and halved
- 4 medium carrots
- 10 shallots
Method
Step 1
Preheat the oven to it's highest setting. Place the lamb shoulder on a board and trim off any excess fat, leaving a thin, even layer. With the tip of a sharp knife, make slits all over the surface. Rub all over the meat with a little olive oil, and salt and pepper. Peel and thinly slice two garlic cloves. Insert a small sprig of rosemary, a slice of garlic and an anchovy half into each slit, using the tip of the knife to push them in.Step 2
Scatter the remaining garlic cloves (in their skins) and some thyme sprigs over the base of the roasting dish. Sprinkle over a little salt and pepper. Lay the lamb shoulder and surround with the carrots and shallots. Scatter over a few more thyme sprigs. Drizzle the lamb and vegetables with a little olive oil and spinkle with salt and pepper.Step 3
Roast for 15 minutes until the meat begins to brown, then lower the oven setting to 180ºC/Gas 4 and roast for another 30-40 minutes until the lamb is medium rare and pink in the middle. To check, insert a skewer into the thickest part and press gently - the juices should have a pinkish tinge. Remove from the oven, cover loosely with foil and allow to rest in a warm place for 15 to 20 minutes before carving.