-
1
Preheat oven to 350 degrees.
-
2
Using a sharp knife, make 16 small incisions in the leg of lamb, and slide the garlic halves into them.
-
3
Make 12 or more small incisions between the fat and the flesh of the lamb, and slide 1 anchovy into each, using the contents of 1 can.
-
4
The anchovies should stay near the surface of the meat.
-
5
Sprinkle the lamb thoroughly with pepper.
-
6
Heat the duck fat over high heat in a heavy oven-proof pan large enough to hold the lamb.
-
7
Quickly sear the meat on all sides, then place in the oven.
-
8
Roast for 30 minutes.
-
9
While the lamb is roasting, make anchovy butter.
-
10
Remove the anchovies from the remaining can, and drain well.
-
11
Rinse under cold running water, and pat dry.
-
12
Place the anchovies in the bowl of a food processor, and chop finely.
-
13
Add the butter to the bowl, and blend well to form a smooth cream.
-
14
Set aside until ready to use.
-
15
When the lamb has roasted for 30 minutes, add the carrot, onion and turnip pieces to the pan, scattering them around the lamb.
-
16
Roast for another 20 minutes for medium rare, 30 minutes for medium.
-
17
Remove the meat from the oven, and let rest in a warm place.
-
18
Discard the fat from the pan.
-
19
Deglaze with the red wine, and reduce the liquid by half over high heat.
-
20
Pass the sauce through a fine sieve, extracting all the juices from the vegetables with the back of a spoon.
-
21
Discard the solids.
-
22
Return the sauce to a saucepan and reheat.
-
23
Whip in the anchovy butter, a little at a time, until it is well incorporated.
-
24
Slice the lamb and serve with the sauce on the side.
-
25
Potatoes roasted in duck fat go well with this dish.
