Importance Score: 20 / 100 🔵
Roast lamb remains a quintessential centerpiece for an Easter Sunday feast, yet achieving culinary perfection can be challenging. Celebrated chef Jamie Oliver has unveiled his definitive roast leg of lamb recipe, complete with a surprising, clandestine ingredient that elevates this classic dish to new heights of flavor.
Unveiling the Secret: Anchovies for Enhanced Lamb Flavor
Jamie Oliver’s distinctive roast leg of lamb recipe incorporates anchovies as a secret, unexpectedly delicious component. Complementing the traditional rosemary and garlic, anchovies impart a unique depth of flavor to the meat, promising a truly delightful culinary experience.
On his website, the acclaimed chef detailed his approach: “A flawlessly roasted leg of lamb is truly magnificent. Here, I aim to guide you through each stage – preparation, roasting, and resting – ensuring this remarkable cut of meat achieves ultimate succulence and taste.”
He further added, “While numerous methods exist to flavor roast lamb, I’m embracing a classic combination of garlic and rosemary, both of which I adore. However, trust me on the inclusion of anchovies – it genuinely transforms the dish.”
The Science Behind the Flavor
During the cooking process, the anchovies essentially dissolve, infusing their intense umami and salinity throughout the lamb. This process effectively enhances the inherent flavors of the meat, operating similarly to how garlic harmonizes with lamb. Remarkably, the final taste profile does not overtly suggest fish; instead, anchovies contribute a savory richness, amplifying the meatiness of the roast. This technique also complements roast beef, demonstrating the versatility of anchovies in enhancing roasted meats.
Ingredients for Jamie Oliver’s Roast Leg of Lamb
To recreate Jamie Oliver’s roast leg of lamb, gather the following ingredients:
- 2 sticks of celery
- 2 carrots
- 2 onions
- 2 bay leaves
- 1 large leg of higher-welfare lamb (approximately 2.4kg)
- Olive oil
- ½ bunch of fresh rosemary (about 15g)
- 4 cloves of garlic
- Red wine vinegar
- 9 anchovy fillets
Step-by-Step Method for Perfect Roast Lamb
Preparation
Begin by preheating your oven to 220°C (425°F/Gas Mark 7).
Roughly chop the celery, carrots, and onions. Place them into a large roasting tray along with the bay leaves.
Preparing the Lamb
Using a sharp, pointed knife, create a ‘tunnel’ by following the lamb bone downwards approximately 10cm to 12cm from both the top and bottom ends of the leg, cutting the meat away from the bone.
Pierce the lamb skin at an angle six to eight times randomly across the leg. Enlarge these incisions by gently inserting your fingers to create space for the flavorings.
Flavor Infusion
Generously rub the lamb all over with olive oil, sea salt, and black pepper.
Strip the rosemary leaves from their sprigs. Peel and finely slice the garlic. Combine the rosemary and garlic, drizzle with a little olive oil, and add a splash of red wine vinegar.
Stuff a small amount of rosemary, a couple of garlic slices, and an anchovy fillet into each incision in the lamb. Place any leftover rosemary, garlic, and anchovies into the roasting tray with the vegetables. Add a generous splash of water to the tray.
Roasting and Resting
Position the lamb directly on the oven’s middle shelf bars, and place the roasting tray with the vegetables on the shelf below.
Reduce the oven temperature to 180°C (350°F/Gas Mark 4) and cook to your desired level of doneness.
Cooking Times:
For medium-cooked lamb, Jamie Oliver suggests roasting for 1 hour and 10 minutes, followed by a 30-minute resting period. Aim for an internal temperature of 62°C.
For medium-to-well-done lamb, roast for 1 hour and 20 minutes, also with a 30-minute resting period.
Serving Suggestion
This leg of lamb recipe comfortably serves eight to ten people and requires approximately two hours and 20 minutes of cooking time in total, making it an ideal centerpiece for your Easter celebration.