Instructions
Step 1
Trim any excess fat from the lamb. Using a small sharp knife cut 24 deep slits all over the lamb. Cut half of the anchovy fillets finely, reserving remaining fillets and oil.
Step 2
Combine Leggo’s Tomato Paste, chopped anchovy fillets, balsamic vinegar and black pepper. Using your hands, massage a little of the mixture into each of the slits in the lamb. Press a sliver of garlic into each of the cuts. Finally, spread the remaining mixture all over the outside of the lamb and cover with remaining anchovy fillets.
Step 3
Lay 3 long pieces of string in a row about 6cm apart and arrange 4-6 long stems of rosemary on top of the string. Place the lamb onto the rosemary and string. Arrange 4-6 pieces of rosemary on top of lamb and tie up with the string in three places. Place the lamb into a greased baking dish and drizzle liberally with the anchovy oil. Cover with aluminium foil.
Step 4
Bake in a preheated oven at 150°C for 3 hours and 30 minutes. Remove the foil and increase oven temperature to 200°C and cook for a further 30 minutes. When cooked, remove from oven, wrap in aluminium foil and set aside to rest for 15 minutes before carving.