Perfect roast lamb
Photo by Annabel Langbein Media
Lamb may be traditional to the Easters of spring in the Northern Hemisphere but it's also a favourite choice for our autumn Easters, as its sweetness partners so well with all the season's harvests. Don't be put off trying it if you don't like anchovies - they melt away to nothing, adding richness and depth of flavour without a hint of fishiness.
For the lamb
|1.3 kgs||Leg of lamb, up to 1.5kg, bone-out (carvery roast)|
|8||Anchovies, use up to 10, halved lengthwise|
|16 sprigs||Rosemary, tiny, use up to 20, plus extra whole sprigs|
|1||Onion, unpeeled, roughly sliced|
For the redcurrant jus
- Use a sharp, thin-bladed knife to make 16-20 narrow, deep cuts all over the lamb. Into each hole stuff half an anchovy fillet (if anchovies are mushy, just grab a ½ tsp mound and stuff it deep into each hole). Insert a sprig of rosemary in each hole and chill until ready to cook. Bring back to room temperature for 15 minutes before roasting.
- When ready to cook, heat oven to 200C. Place onion slices in a roasting dish and top with the extra rosemary sprigs and the lamb. Halve the lemon, squeeze the juice over the lamb and put the empty halves in the roasting dish, cut-side down. Season lamb with salt and pepper. Roast until cooked to your liking (about 50-60 minutes for medium-rare).
- Remove meat from roasting dish, cover with tinfoil and a clean tea towel to keep warm, and rest for 10-20 minutes.
- While meat rests, make redcurrant jus. Drain off and discard fat from the roasting dish, leaving onion, rosemary and lemon. Place the roasting dish over direct heat, add redcurrant jelly, stock or water, vinegar and port or red wine. Stir well to release pan brownings and simmer 5-10 minutes.
- Strain off rosemary, onion and lemon shells and discard. Mix cornflour with cold water and add to the dish, stirring to combine. Simmer over a low heat, stirring, for 1-2 minutes.
- Season to taste with salt and pepper. Carve lamb at the table and serve with a jug of Redcurrant Jus.
More festive Easter recipes from Annabel
From Essential Annabel Langbein (Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visit annabel-langbein.com