Leg of Lamb

1 x 3kg lamb leg

1 tsp garlic granules

1 tsp dry rosemary

1 tsp salt

Few turns of freshly cracked black pepper

Lyonnaise Potatoes

2 kg potatoes, peeled and sliced thinly

1 large onion, peeled and sliced thinly

500g chicken stock

Fresh thyme

20g salt

100g butter

Anchovy and Herb Butter

30g anchovies

2 sprigs rosemary

3 garlic cloves

250g butter, softened

30g parsley leaves

Method 

Preheat the oven to 200deg C.

Start with the potatoes by melting the butter in a large skillet over a medium heat.

2.     Add the sliced onions and cook until they become soft and translucent, about 5 minutes.

3.     Add the potato slices to the skillet, along with the salt, and toss them until they are well coated with butter.

4.     Pour the chicken stock into the skillet and bring to a simmer.

5.     Transfer the potato and onion mixture to a baking dish, spreading them out evenly.

6.     Sprinkle the fresh thyme leaves over the top and put aside.

Now for the lamb. Take the lamb leg and pat it dry using paper towels. This helps the seasoning adhere better.

2.     Using a sharp knife, make small incisions over the surface of the lamb. This will allow the flavours of the seasonings to penetrate the meat.

3.     In a small bowl, mix together the garlic granules, dry rosemary, and salt.

4.     Rub this mixture all over the lamb leg, ensuring even coverage.

5.     Finish by adding a few turns of freshly cracked black pepper to taste. Gently press the seasonings into the meat to adhere.

6.     Place the seasoned lamb leg on the Lyonnaise potatoes and roast in the oven for about 2 to 2.5 hours, or until the internal temperature reaches 63°C for medium-rare, or longer if you prefer more well-done.

9.     Once cooked, remove the lamb from the oven and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast. To make the butter blend in a food processor the chopped herbs, garlic, and anchovies until they form a smooth paste.

2.     Add the butter to the herb-anchovy mix and blend until fully combined.

3.     Transfer the mixture onto a sheet of parchment paper, form into a log, and roll tightly. Chill in the refrigerator until firm Serve the lamb with the lyonnaise potatoes and a few spoons of the anchovy butter 

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