Roast Lamb with Dijon and Anchovy Gravy
 
Roast Lamb with Dijon and Anchovy Gravy
 

Roast Lamb with Dijon and Anchovy Gravy

2hrs 20mins
medium
Servings: 4

This roast lamb with Dijon and anchovy gravy is a true Sunday showstopper. It's rich, savoury and full of depth. The anchovies melt beautifully into the sauce, bringing a subtle umami kick that perfectly complements the tender lamb. Our Organic Grass-Fed Lamb Bone Broth adds richness and body to create a silky, flavour-packed gravy that makes this dish unforgettable.

Ingredients

  • 3 onions, quartered
  • 3 large carrots, cut into 2 inch pieces
  • 3 celery sticks cut into 2 inch pieces
  • 6 garlic cloves
  • 1.5kg rolled leg of lamb
  • 7 sprigs rosemary
  • Sprinkle of Maldon salt and freshly ground black pepper
  • 1 heaped Tbsp plain flour
  • 250ml white wine wine
  • 8 anchovies
  • 1 Tbsp flat leaf parsley, finely chopped
  • 2 Tbsp Organic Grass-Fed Lamb Fat
  • 2 Pouches Organic Grass-Fed Lamb Bone Broth
Grass-Fed Organic Lamb Bone Broth
£6.15
£6.15

Instructions

  1. Remove the lamb from the fridge an hour before you intend to cook it, in order for it to come to room temperature
  2. Preheat the oven to 220C Fan. Use an oven thermometer if you have one, for an accurate oven reading
  3. Place the onions, carrots, celery and garlic into a large roasting tin. Season the vegetables with salt and pepper and mix with the 1 tbsp of lamb fat. Place a wire rack on top of the layer of vegetables
  4. Drizzle the rolled lamb with the remaining lamb fat and season generously with salt and pepper all over. Place this onto the wire rack and into the oven on a high shelf for 25 minutes until the lamb is lovely and deep golden brown
  5. Reduce the temperature of the oven to 190c. Open the oven door and pull the lamb out so that you can rotate the tin. Check inside and if the edges are beginning to burn, pour in around 150-200ml of water in those areas. Place the tin back into the oven and continue to cook for 30-40 minutes or until the internal temperature of the lamb reaches 52-54C for medium rare or 57-60C for medium
  6. Once cooked to liking, lift the lamb from the roasting tray along with the roasting rack and place onto a tray. Cover it with foil and set aside to rest while you get on with the gravy
  7. Place the tray back onto the heat and add in the flour. Using a wooden spoon, stir well for 2 minutes making sure to scrape the base of the tin well. Pour in the white wine and let it bubble away until it has reduced by half. Add the lamb bone broth pouches and rosemary and let this simmer gently for 10-15 minutes
  8. Once thickened, pass the gravy through a fine sieve, sitting over a saucepan making sure to press down on the vegetables with a ladle or a spoon to squeeze as much flavour out as possible
  9. Add the anchovies to the pan along with any resting juices from the lamb and stir well. Bring the gravy back up to a gentle simmer and continue to cook until the anchovies have melted into the gravy. Lastly add the Dijon in and whisk in well
  10. Finish by stirring in the flat leaf parsley. Taste the gravy and season to liking