Easter Lamb Roast with Anchovy, Rosemary and Gravy

• 1 large Lamb leg bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 6 pieces Anchovy fillets
• 3 sprigs Fresh rosemary
• 3 tbsp Olive oil
• 900 g New potatoes
• 2 tbsp Plain flour
• 200 ml White wine
• 350 ml Lamb stock
• 1 tsp Dried mint

1. Heat the oven to 220°C (430°F). Pat the lamb dry, then season all over with the fine sea salt and black pepper.
2. Crush the garlic to a paste, then finely chop the anchovy fillets and rosemary leaves. Mix with the olive oil to make a thick rub.
3. Using the tip of a small knife, make small slits all over the lamb and work the rub into the surface, pushing some into the slits. Set the lamb in a roasting pan.
4. Roast for 20 minutes to brown the outside, then reduce the oven to 180°C (355°F). Continue roasting for 45 to 55 minutes for blushing lamb, or until a thermometer reads 55 to 60°C in the thickest part away from the bone.
5. Meanwhile, put the new potatoes in a large pot of salted water and bring to the boil. Simmer for 12 to 15 minutes until just tender, then drain well and let them steam-dry in the colander.
6. When the lamb is done, lift it onto a board and rest for 15 to 20 minutes, loosely covered. Keep the roasting pan and its juices for the gravy.
7. Return the drained potatoes to the pot and toss with 1 tbsp of the olive oil from the measured amount, then season lightly with a pinch of salt and pepper. Spread them in the roasting pan alongside the resting lamb juices if there is space, or in the same pan once the lamb is out, and roast at 220°C (430°F) for 25 to 30 minutes, turning once, until golden.
8. Place the roasting pan over a medium heat on the hob and sprinkle in the plain flour. Stir for 1 minute, scraping up the sticky bits, then pour in the white wine and bubble for 2 to 3 minutes until reduced slightly.
9. Gradually whisk in the lamb stock and simmer for 5 to 8 minutes until glossy and lightly thickened. Stir in the dried mint, taste, and adjust seasoning with a little more salt and pepper if needed.
10. Carve the lamb and serve with the roast potatoes and the white wine gravy. Spoon any resting juices from the board into the gravy for extra depth.

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