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Heston Blumenthal

I. Grunwerg Ltd

Heston Blumenthal Roast Leg of Lamb with Anchovy

Pre-heat the oven to 80ºC.
Season the lamb with salt.
Heat the oil in a heavy frying pan over a high heat. When
the oil is smoking hot, add the lamb and sear until golden
brown on all sides. Remove the lamb from the pan and
place in a roasting tray.
Blanch the garlic in 100g milk four times, using a fresh
100g milk each time (see tip, p.100).
Cut the blanched garlic into slivers. Using a sharp knife,
cut slits in the surface of the lamb at regular intervals. Use
a small spoon to enlarge the holes and stuff them with an
anchovy slice, a garlic sliver and a few rosemary leaves.
Place the lamb in the pre-heated oven for approximately
3–4 hours until the internal temperature of the meat
reaches 55ºC.
When cooked, remove the lamb from the oven, wrap it
in foil and allow to rest for at least 30 minutes.
While the lamb is resting, place the roasting pan over
a medium heat. Add a splash of white wine to deglaze,
then add the mustard and stock, and reduce to a sauce
consistency. Pour into a warm jug.
To finish and serve, remove the foil from the lamb
and carve (p.140).
Another recipe with classic flavours of Provence – lamb,
rosemary and anchovies. Lamb and anchovies might
seem an odd combination, but they work well together.
The anchovies add savouriness without tasting at all
fishy. The low cooking temperature (p.139) means there
won’t be much juice in the bottom of the roasting tray,
but what there is will have lots of flavour.
A pommes boulangère made by cooking potatoes in lamb
stock in a low oven (p.259) is a wonderful accompaniment
for this dish that really accentuates the flavours.
Serves 4–6
For the roast lamb
1 Leg of lamb, weighing approx. 2kg
Salt
3 tbsp Groundnut or grapeseed oil
6 Cloves of garlic, peeled, halved and
de-germed
400g Semi-skimmed milk
12 Anchovies in olive oil, drained, rinsed
and cut in half
4 Sprigs of rosemary
White wine
½ tsp Dijon mustard

500g Lamb stock

Published on Friday, May 17, 2013 in News Stories.

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