The delicious combination of lamb and anchovies in this dish works wonderfully well. The saltiness of the anchovies really enhances the gorgeous meatiness of the lamb, giving you a delicious melt-in-the-mouth flavour. Try serving this slow-roasted dish with some creamy dauphinoise potatoes and green beans.
Preheat the oven to gas 4, 180°C, fan 160°C.
Cut string around the lamb and unroll the joint. Season the inside and spread the rosemary, garlic and anchovy evenly over the meat. Re-roll and secure with string.
Heat the oil in a medium flameproof casserole dish. Add the lamb and turn it gradually until browned all over. Pour over the red wine. Into the hot stock, stir the redcurrant jelly, then pour over the lamb. Bring the liquid to the boil then transfer the casserole dish to the oven for 2 hours.
To make the dauphinoise potatoes, combine the milk, cream, garlic, thyme and bay leaf in a large saucepan. Bring to the boil then remove from the heat and leave to infuse.
Peel and thinly slice the potatoes on a mandolin or with a knife. Remove the bay leaf from the cream mixture. Stir through the potatoes, onion and nutmeg and return to the heat. Bring to the boil, then reduce to a simmer for 4-5 minutes stirring occasionally.
Remove from the heat then carefully transfer to a 1 litre ovenproof dish. Scatter with the cheese. Thirty minutes before the lamb is ready, increase the heat to gas 6, 200°C, fan 180°C.
Transfer the potatoes to the oven and bake for 40 minutes until golden and bubbling. Remove the lamb after 30 minutes and leave to rest while the potatoes finish cooking. Serve with green beans.
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