Ingredients:

  • 2 kg (4–4.5 lbs) Boneless Leg of Lamb, netting removed
  • 2 Tbsp (30 g) Kosher Salt or flaky sea salt
  • 1 Tbsp (15 g) Freshly Ground Black Pepper
  • 6 large Garlic Cloves, finely minced or grated
  • 3 Tbsp (45 ml) Fresh Rosemary, very finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme Leaves, picked from the stem
  • 1 tsp (5 ml) Anchovy Paste (optional)
  • 1 Tbsp (15 ml) Dijon Mustard
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 1 cup (240 ml) Chicken or Vegetable Stock

Instructions:

  1. Prep the Lamb: Pat the entire joint very dry with paper towels. Trim off any excess, thick pieces of fat. If the joint is butterflied, roll it tightly and secure it with kitchen twine every 2 inches.
  2. Make the Paste: In a small bowl, combine the minced garlic, chopped rosemary and thyme, anchovy paste, Dijon mustard, and olive oil. Mix until a thick paste forms.
  3. Season Heavily: Place the lamb in the roasting tin. Rub the entire surface generously with the salt and pepper.
  4. Apply the Crust: Smear the herb and garlic paste evenly over the entire surface of the lamb joint.
  5. Room Temperature Rest: Let the lamb stand at room temperature for at least 30 minutes before roasting. This is key for even cooking.
  6. Preheat the Oven: Preheat your oven to a blazing hot 220°C (425°F).
  7. Initial Blast: Place the lamb in the preheated oven and roast for 20 minutes to create a crisp crust.
  8. Lower the Heat: Reduce the oven temperature sharply to 180°C (350°F).
  9. Add Liquid: Pour the stock into the bottom of the roasting pan around (not over) the lamb.
  10. Continue Roasting: Continue roasting for an additional 40–60 minutes, depending on the size of the joint and desired doneness.
  11. Check Internal Temperature: Insert an instant-read thermometer into the thickest part of the joint. Remove once the temperature reaches your desired doneness (55–60°C / 130–140°F for Medium-Rare is recommended).
  12. Rest Crucially: Transfer the lamb to a warm cutting board. Tent it loosely with foil and allow it to rest for a full 20 minutes to ensure the juices redistribute.
  13. Carve and Serve: Remove the kitchen twine. Slice the lamb against the grain and collect any carving juices to pour over the slices. Serve immediately.