1.3kg/3lb lean boneless leg of lamb
1 tbsp garlic infused oil
4 large sprigs of rosemary
Cold-pressed rapeseed or extra virgin olive oil
15ml/1tbsp wholegrain mustard
4 or 5 anchovy fillets, in olive oil, drained and finely chopped
Small knob of butter, slightly softened
5ml/1tsp gloden syrup
Sea salt and freshly ground black pepper
To prepare your lamb; place on a chopping board then stud it with the garlic and rosemary. Gently insert the tip of a knife about an inch into the flesh of the lamb and then push a couple of rosemary leaves into the hole left behind.
The more of these you do, the more highly developed the flavour. I would recommend at least 10 and up to 20. The lamb can be prepared up to this point well in advance, even the night before. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Rub the lamb all over with the oil and season well with sea salt and freshly ground black pepper, put it on a baking tray in the oven and cook according to how you like your lamb. Meanwhile blend the mustard, anchovy, butter and golden syrup into a paste.
About 25 minutes before the end of the cooking time smear or brush this over the skin of the lamb and return to the oven. When the glaze has taken on a golden brown colour, remove the lamb from the oven, transfer to a large warm plate, cover with foil and leave to rest for 5-10 minutes somewhere warm before serving. This dish would be delicious with some roast potatoes, whatever seasonal greens you can lay your hands on and a crunchy radish salad with a light sour cream dressing.
See more at: http://www.simplybeefandlamb.co.uk/recipes/anchovy-and-mustard-glazed-leg-lamb#sthash.KXSfOFcd.dpuf