Roast Leg of Lamb
- 1 Knorr Lamb Stock Cube
- 1 tablespoon olive oil
- 2 tinned anchovy fillets
- 1.4 kg lamb leg
- 8 small sprigs rosemary
- 2 bulbs garlic
- 125 millilitre double cream
- 800 grams tinned beans
Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4.
In a small bowl, crumble the Knorr Lamb Stock Cube into the oil. Add the anchovy fillets and blend together to make a paste, then spread it all over the lamb using your finger tips to massage the paste into the meat.
Place the lamb on a roasting tray. With a skewer, make small incisions all over the lamb. Cut off small sprigs of rosemary and insert them into the incisions. Drizzle with a little extra oil. Roast for 1-1 hour 15 minutes, depending whether you like your lamb pink or not, basting occasionally. Add the bulbs of garlic, cut side down, to the roasting tin 30 minutes before the end of cooking time
When cooked remove lamb from roasting tin and place on a warm serving plate, cover with foil and leave to rest.
Skim off excess fat and reserve the juices for later.
Remove the garlic from their papery cases and mash them in the roasting tin. Add the Elmlea and the flageolet beans and heat gently.
Carve the lamb and serve with the reserved meat juices and garlicky, creamy beans.
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