This easy roast leg of lamb recipe is bursting with beautiful flavours thanks to a flavour-packed anchovy crust, made with anchovies, garlic and lemon juice. Paired with rosemary hasselback potatoes, it's a showstopping roast recipe that's sure to impress.
- Preheat the oven to gas 6, 200oC, fan 180oC. Begin by preparing your paste. Empty all the crust ingredients into a food processor and whizz to a coarse paste.
- Place the leg of lamb in a large roasting dish and spoon over the paste. Using the back of the spoon, gently smooth it over the lamb.
- Cut the potatoes in 2mm slices widthways, two thirds of the way through – don’t cut through to the bottom. Nestle the potatoes around the lamb. Add the halved garlic bulb and rosemary stems. Scatter over the lemon zest.
- Drizzle the olive oil over the lamb and potatoes. Season well. Roast for about 1 hour 15 minutes. Check the lamb after an hour and if the crust is becoming too dark, loosely cover the roasting tray with foil and return to the oven.
- Remove from the oven and allow to rest for 10 minutes. Carve the lamb and serve alongside the potatoes.
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