Roast Leg of Lamb with Anchovies and Oregano

I love to have my Sunday lunch at the Hop Pole Inn after a busy day in the garden.  However, this week I want to try this recipe from the Pizza Pilgrims and roast at home.  It's a big piece of meat but nothing will be wasted as I'm planning to use the leftovers on Monday to make my take on Shepherd's Pie and there should be enough to make two and put one in the freezer.

                                                              The marinade

Ingredients

50g tin of anchovies, chopped

4 cloves of garlic, crushed

Small bunch of fresh oregano

Juice of 1 lemon

Leg of lamb, about 1.5 to 2 kg (bone in)

8 roasting potatoes, peeled and quartered, I'm using Maris Piper

Olive oil

Sea salt. 

Method

In a bowl, combine the chopped anchovies, garlic, oregano leaves, lemon juice and the oil from the anchovy tins into a paste. 

Place the lovely lamb into a rage roasting tin, spread all over with the paste and allow it to marinate in the fridge for at least 2 hours, but overnight is better.

Take the lamb out of the fridge and allow the meat to come back to room temperature.

Put the lamb in the oven on full whack, around 250C to brown for 10 minutes before turning it down to 200C.

Coat the potatoes with olive oil and a good pinch of sea salt, then add to the tin.   Roast for an hour until the lamb is pink in the middle and the potatoes are golden brown and crisp.  Allow the lamb to rest for 20 minutes before carving.  I use a meat thermometer to cut out the guess work. 

I think we'll eat this with carrots, parsnips and a fabulous gravy using the meat juices. 

                                           All ready for a sleepover in the fridge