295. MARINATED ROAST LEG OF LAMB with BACON and ANCHOVIES

serves 6

leg of lamb
garlic
1/2 cup oil
1/2 cup white wine
1 onion
1 carrot
4 cloves
2 stalks celery
2 small sour pickles
tarragon
4 anchovy fillets
2 strips bacon

Remove as much fat and skin as possible from a small leg of lamb. Insert a cut clove of garlic near the bone at each end of the roast and marinate it for 24 hours with 1/2 cup of oil, 1/2 cup white wine, 1 onion and 1 carrot, both sliced, and 4 whole cloves. The next day put the leg of lamb in a roasting pan and over it slice 2 stalks of celery and 2 small sour pickles. Sprinkle it with a little chopped tarragon and across the top arrange 4 anchovy fillets and 2 strips of bacon. Roast the gigot in a 400 degree oven for 18 minutes per pound, basting it often, until it is done but still pink in the centre. Carve it at the table and serve the pan juices, diluted with a little hot water or stock, in a sauceboat. Be sure to skim the excess fat from them first.


courtesy of: The Mietta Foundation, Australia