- Whole bulb of garlic
- 3 good hand full of Mixed herbs (mint, Parsley, oregano, thyme, )Leaves Picked
- 6 slices of Pancetta
- 3 Anchovy fillets
- 100 grams of rustic bread torn into small pieces
- hand full of pine-nuts
- hand full of green olives with stones removed
- salt and pepper(black)
- Leg of Lamb about 2.5 to 3 Kilos
- Fresh rosemary
- Bay leaves
- A bottle of red wine (something you would drink , but nothing too expensive )
1 hour and 30 minutes
Family of four (depending the size of the leg)
when buying the leg of lamb ask your butcher to remove the H-bone and Thigh-bone tunnel-boned and removed
Peel 3-4 cloves of garlic and add to a food processor –as your whizzing it up add your mixed herbs .Add pancetta and anchovies.
Add this mix to a bowl and add the bread to the processor and whiz to a coarse breadcrumb. Once this is done and to the herb mix followed by salt, pepper and olive oil
Mix everything well by hand , if this mix looks a little to dry add a little bit of hot water
Take the herby bread mix and stuff it into the cavity in the lamb.
(You can roast the leg like this or you can tie it up putting some rosemary underneath).
Pat down the leg with olive oil and salt and pepper well the outside
Toss the potatoes with the remaining garlic with the bay leaves , and the rest of the rosemary with some olive oil and salt and pepper .
Put them into a roasting tray with the lamb in the middle
Have your oven preheated at around 200c. After the lamb has been in the oven for half and hour basted it with a glass of wine and do so every 15 minutes until the meat if cooked
Remove the veggies from the tray and keep warm. Let the leg of lamb rest for about 15 minutes before serving .
Serve with a simple rocket salad or some green beans and your done.