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How to:

Everybody loves a roast leg of lamb, and it's so easy to make.

Preheat the oven to 180° C and season the surface of the roast.

Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving for the juices to settle.

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Note: You can get deboned leg of lamb, bone-in leg of lamb and free-range deboned leg of lamb or free-range bone-in leg of lamb from Woolworths.

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Abigail Donnelly
Serves:	4
Dietary considerations:	Low carb / Dairy free
Category:	Easy / Great value
Prep time:	20 minutes, plus marinating time
Cooking time:	15 minutes
Ingredients: 4-8 lamb chops sea salt and freshly ground black pepper 2 T olive oil 6 gloves garlic, sliced thinly 1/2 cup roughly chopped flat-leaf parsley To make the anchovy-and-tomato sauce, blend: 4 T red wine vinegar 2 cloves garlic, crushed 4 T extra virgin olive oil 4 ripe tomatoes, chopped 8 anchovies, chopped sea salt and freshly ground black pepper, to taste
Cooking instructions: Season the lamb chops and rub with olive oil and garlic. Leave to marinate in the fridge for as long as possible. Place a griddle pan over a high heat and pan-fry the chops until tender-cooked and succulent. Serve the chops with a good spoonful of the garlicky anchovy and-tomato sauce, scatter over the flat-leaf parsley and season to taste. Per serving: 1759.7 kJ, 28 g protein, 31.6 g fat, 4.7 g carbs TASTE’s take: Salty anchovies and sweet are a delicious combination, even more so when paired with lamb. In summer, this sauce served with a roast leg of lamb makes a good alternative to wintry gravy. Enjoy with hot buttered baby potatoes.
Wine: Bilton Merlot 2007