Try a new roast lamb recipe for your Sunday dinner. This one has a delicious anchovy crust and comes with all of the trimmings like crispy dumplings and roast vegetables
Prep time: 15 mins
Cooking time: 2 hrs
Total time: 2 hrs 15 mins
Skill level: Bit of effort
For the lamb:
- 50g can anchovies
- 16 pitted black olives
- 2tbsp roughly chopped fresh rosemary
- Salt and freshly ground black pepper
- 1.9-2kg (approx. 4lb) leg of lamb
For the vegetables:
- 1-1.5kg (2¼-3lb) new potatoes
- 1 bunch of carrots, trimmed and scrubbed
- 2-3 large bulbs garlic
- 2tbsp light olive oil
For the dumplings:
- 350g (12oz) self-raising flour
- 175g (6oz) shredded suet (beef or vegetarian)
- 1 large egg
- 1tbsp wholegrain mustard
- Set the oven to gas 7 or 220°C.
- Place the anchovies and their oil, olives and rosemary in the bowl of a small food processor and whizz until blended. Or finely chop the ingredients by hand and mix together. Season.
- Cut slashes in the top of the lamb, and fill the slashes with the olive paste. Place lamb in a large roasting tin and cook in the centre of the oven for 30 mins.
- Cut the potatoes into chunks, if they are large, and put them in a bowl, along with the carrots and halved garlic bulbs. Pour the oil over and turn the vegetables to coat them.
- Take lamb out of the oven and reduce oven temperature to gas 6 or 200°C.
- Arrange the vegetables around the lamb, preferably in a single layer. Return to the oven and cook for about 1 hr, turning the vegetables a couple of times so they cook evenly. The timings are for lamb that will be slightly pink (after the additional cooking with the dumplings in the tin). Allow a little longer at this stage if you like the meat to be well cooked, and less time if you like it to be quite pink.
- To make the dumplings: Tip the flour into a bowl and stir in suet and seasoning. Beat the egg with the mustard and 125ml (4fl oz) cold water. Add the egg mixture to the flour and mix to a dough, adding a little more water if necessary. Divide the dough into 12 and roll each piece into a ball. Place the balls on top of the vegetables around lamb. Return roasting tin to the oven and bake for 20-30 mins, until the dumplings have risen and are golden.
- Remove tin from the oven. Transfer the contents to a warmed plate, cover loosely with foil and keep in a warm place for about 10 mins before serving, so the meat rests.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.