Off Duty Chef: Glazed leg of lamb with new potatoes and anchovy butter

Method

1. Start with the leg of lamb; preheat your oven to 150c, line a baking tray with tinfoil.
2. Peel the cloves of garlic and carefully slice the zest from one of the lemons, leaving behind the white pith from the inside.
3. Using a paring knife, stab some deep holes in the leg of lamb, stuff each hole with a clove of garlic and slice of lemon. Season the meat with salt and pepper before placing on the baking tray and covering in another layer of tinfoil.
4. Place in the oven and cook for 3 hours at 150c until the meat is just starting to soften.
5. At this point remove the tinfoil lid and strain the lamb juices into a separate saucepan. Return the lamb to the oven and increase the heat to 220c. Roast for a further 30 mins until the skin and fat go crispy and golden brown.
6. While the lamb is finishing, make the butter. Place the anchovies and butter in a bowl and mix until the anchovy fillets are no longer visible. Season the butter with salt and pepper and some lemon juice.
7. Place a pot of water on the heat, season with salt and add the potatoes. Bring to the boiling before reducing to a simmer and cook until just softened when tested with a fork. Strain the water and add some of the anchovy butter. Allow it to melt and coat the potatoes.
8. To finish the lamb, add the gravy granules to the lamb juices and bring the mix to the boil. Reduce over a high heat until a rich, paste-like liquid forms. Brush this onto the lamb leg so it sticks to the skin and creates a shiny glaze.
9. Finish the lamb by covering in a forest of the green herbs, adding a grating of lemon zest and some salt and cracked black pepper. Serve on top of the potatoes to share.