Ingredients
1 leg of lamb weighing about 2kg
Salt
3 tbsps groundnut or grapeseed oil
6 cloves garlic, peeled, halved and de-germed
400g of semi-skimmed milk
12 anchovies in olive oil, drained, rinsed and cut in half
4 sprigs of rosemary
White wine
½ tsp of Dijon mustard
500g lamb stock

Method

Preheat the oven to 80˚C.

Season the lamb with salt. Heat the oil in a heavy frying pan over a high heat. When the oil is smoking hot, add the lamb and sear until golden brown on all sides. Remove the lamb from the pan and place in a roasting tray.

Blanch the garlic in 100g of milk four times, using a fresh 100g of milk each time.

Cut the garlic into slivers. Using a sharp knife, cut slits in the surface of the lamb at regular intervals. Use a small spoon to enlarge the holes and stuff them with an anchovy slice, a garlic sliver and a few rosemary leaves.

Place the lamb in the preheated oven for about three to four hours until the internal temperature of the meat reaches 55˚C.

When cooked, remove the lamb from the oven, wrap it in foil and allow to rest for at least 30 minutes.

While the lamb is resting, place the roasting pan over a medium heat. Add a splash of white wine to deglaze, then add the mustard and stock and reduce to a sauce consistency.