Slow roasted leg of lamb with anchovies, garlic and rosemary

Serves: 8 servings
Preparation time: 3hr 15mins (includes marinating)
Difficulty: moderate


2.5 kg boneless leg of lamb
6 garlic cloves
8 anchovy fillets, drained
zest of 1 lemon (finely grated)
¼ cup olive oil
¼ cup rosemary leaves, chopped
2 tsp sea salt
¾ tsp cracked black pepper


  1. In a mortar and pestle, mash garlic and anchovies to a paste and mix in olive oil, lemon zest and rosemary leaves.
  2. Place the lamb in a baking tray lined with baking paper. Make several small slits in the meat with a sharp knife, then rub marinade over entire surface, pushing some into the slits. Marinate lamb at room temperature for 30 minutes, then season with salt and pepper.
  3. Preheat oven to 130 degrees (110 fan forced). Roast lamb for 2 hours, basting every so often with juices.
  4. Turn up oven to 250C (230 fan forced) and cook for another 15 minutes, or until skin is golden and crispy.
  5. Remove from oven and rest for 30 minutes before slicing.