Roast lamb with anchovy and sage butter

If you’re looking to impress, this is the recipe for you. Served with anchovy and sage butter, this roast lamb dish makes a mouth-watering main.

8

15m

Note: + 15 mins resting time

2h 40m

Ingredients

  • 40g butter, softened
  • 5 anchovy fillets, finely chopped
  • 1 tbs finely chopped sage
  • 3 garlic cloves, crushed
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 2 red onions, cut into wedges
  • 1kg Carisma potatoes, chopped
  • 1kg Kent pumpkin, seeded, chopped into large pieces
  • 2 swedes, peeled, cut into wedges
  • 2 tbs extra virgin olive oil
  • Fried sage leaves, to serve
  • Sourdough rolls, to serve

Method

STEP 1

Preheat oven to 200˚C. Line a roasting pan with baking paper. Combine the butter, anchovy, sage and garlic in a small bowl. Use a small sharp knife to cut twelve 1cm-deep slits in the surface of the lamb. Push some of the butter mixture into the slits. Spread the remaining butter mixture over the lamb. Place lamb in the prepared pan and cover with foil. Roast for 1 1/2 hours.

STEP 2

Meanwhile, combine the onion, potato, pumpkin and swede in a large bowl. Add oil and toss to coat.

STEP 3

Remove foil from the lamb. Arrange vegetables around the lamb in the pan. Roast for 1 hour for medium or until the lamb is cooked to your liking. Transfer the lamb to a large plate. Cover with foil and set aside for 15 mins to rest. Increase oven temperature to 220˚C. Roast vegetables for a further 10 mins or until golden.

STEP 4

Serve lamb with the vegetables. Drizzle with any pan juices and sprinkle with fried sage. Serve with sourdough rolls.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.