Perfect roast lamb
2kg leg lamb, shanked and sinew trimmed
3 cloves of garlic, quartered
6 anchovies, halved
2-3 stalks of rosemary, picked
1-2 tablespoons olive oil
Sea salt flakes and freshly ground black pepper
1 tablespoon olive oil, extra
3 bunches spring onions, peeled and trimmed
200ml white wine
1/3 cup brown sugar
2 teaspoons picked thyme
Using a small knife, make 12 evenly spaced incisions into leg of lamb.
In each of the incisions, insert a garlic quarter, half an anchovy fillet and a few sprigs of rosemary.
Preheat oven to 180°C or 160°C fan-forced. Heat a flameproof roasting dish over a medium flame.
Rub 1 tablespoon of olive oil over the lamb, season well.
Heat remaining oil in the heated roasting dish; brown the leg on all sides.
Transfer lamb to preheated oven; cook 35 minutes for medium rare.
Meanwhile, heat extra olive oil in a medium saucepan. Add onions; brown all over. Add wine, sugar and thyme; stir to combine and simmer 10 minutes or until sugar begins to caramelise. Transfer onion mixture to baking dish with lamb.
Turn oven off and leave lamb and onions in oven a further 20 minutes.
Remove lamb and onions from oven. Cover; rest 10 minutes before slicing lamb thinly and serving with the onions.