heston's roast lamb
Ingredients
- lamb shoulder or leg
- anchovies
- garlic
- rosemary
- 400 ml milk
Instructions
- Get a heavy frying pan over a high heat. Preheat the oven to 80°C.
- Pat your lamb dry and season all over. Add a dash of oil to the pan and brown the lamb all over for a couple of minutes.
- Halve the garlic and prise out the germ (the central core). Heat 100ml of the milk with the garlic until bubbling, and then discard the milk. Repeat three more times.
- With a sharp knife gouge deep slits in the lamb every few centimetres. Take pieces of garlic, a piece of anchovy, and a couple of rosemary leaves into each slit.
- Roast the lamb until it reaches 55°C internally using a probe thermometer. This will take anywhere between 1.5 hrs - 4 hours depending on the size of your lamb. Allow to rest for 30 minutes before carving.
Video
Notes
The ingredient amounts will vary according to how big your lamb is.
Leftover lamb is really great cut finely and used as a base for shepherd's pie.