ROAST LEG OF LAMB WITH PRESERVED LEMONS & ANCHOVIES
Step 1 Pre heat the oven to 200°C/180°C fan/gas mark 6.
Step 2 Score the skin of the lamb and pop skin side up in a roasting tray.
Step 3 Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it into the cuts. Cover and marinate in the fridge for a minimum one hour but preferably overnight.
Step 4 Roast the lamb for 1 ¾ – 2 hours until cooked. Remove from the oven in its roasting tray along with the juices and cover the lot with foil. Leave to rest for 15 minutes before carving.
Step 5 Meanwhile prepare the dressing by mixing all the ingredients in a saucepan and gently heating for 2 minutes to dissolve the sugar. Remove from the heat and allow to cool.
Step 6 Slice the lamb and serve with new potatoes, green beans and the roasting juices from the tray poured over with the dressing drizzled over the lamb.