Leg of lamb stuffed with garlic, rosemary and anchovies

Using a sharp knife, make 24 downward incisions into the soft part of the leg of lamb, each deep enough to press your forefinger in up to the second knuckle.

Insert an anchovy half into each incision, then add a piece of garlic and a quarter sprig of rosemary.

Transfer the lamb to a large lidded porcelain casserole dish and rub with olive oil, drizzling over the remaining oil.

Pour over ½ cup white wine, as well as the lemon juice, then season and put the lid on the dish.

Allow to marinate in the refrigerator for 2 full days.

Preheat the oven to 200°C.

Remove the lamb from the refrigerator and allow it to reach room temperature, before transferring it to a roasting tray (reserve the marinade) and seasoning to taste.

Roast for 20 minutes, then decrease the heat to 180°C and roast for another 1 hour 20 minutes.

Baste with the reserved marinade every 20 minutes and, 45 minutes before the end of the cooking time, pour the remaining wine into the roasting tray.

Remove the meat from the oven and allow to rest for 20 minutes before carving.

Cook's note: You should start preparation three days before you serve this dish – it’s important that the meat is marinated for at least two full days.

Don’t be frightened by the anchovies; they melt away during the cooking process, leaving just a heavenly fragrance and wonderful flavour. Enjoy the leg with golden roasted potatoes and steamed green beans.

This recipe was created by Sonia Cabano