-
1
Season the lamb with salt.
-
2
Heat the oil in a heavy frying pan over a high heat.
-
3
When the oil is smoking hot, sear the lamb until golden brown on all sides.
-
4
Remove from the pan and place on a board.
-
5
Using a sharp knife, cut slits in the surface of the lamb at regular intervals.
-
6
Use a small spoon to enlarge the holes and stuff them with the anchovies, garlic and half the rosemary.
-
7
Place the remaining sprigs of rosemary in the bottom of a roasting tin and place the lamb on top.
-
8
Pour 150ml water into the bottom of the pan and cook as recommended on the packaging - your joint is unlikely to be 2kg on the dot, so you'll need to adjust the cooking time.
-
9
Heston recommends cooking lamb for 25 minutes per 500g plus 25 minutes for medium, or to your liking.
-
10
When cooked, remove the lamb from the oven, wrap it in foil and allow to rest for at least 30 minutes.
-
11
While the meat is resting, make the sauce.
-
12
Place the roasting tin over a medium-high heat, allow the lamb juices to come to a boil then reduce by half.
-
13
Add the wine and use a spatula to scrape all the delicious bits from the bottom of the pan.
-
14
Allow the liquid to reduce by half.
-
15
Add the chicken stock and, again, reduce by half.
-
16
Pour off the excess fat then strain the liquid through a fine sieve into a bowl.
-
17
Stir in the wholegrain mustard then pour into a warm jug to serve with the lamb.
