RECIPES

Rosemary lamb with pot-roasted turnips

Loading

Ingredients

For the lamb

  • 1 leg of lamb, about 2kg/4½lb, hip joint removed (sometimes sold as 'Ezi Carve' lamb)
  • 4 garlic cloves, cut into slices
  • 6 anchovy fillets, quartered
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 10-12 branches of rosemary
  • 100g/3½oz black olive paste
  • ½ lemon, juice only

For the turnips