Gordon Ramsay\'s Great British Pub Food

SERVES 4-6

1.7kg boned shoulder

oflamb

olive oil, to rub and

drizzle

sea salt and black pepper

1 head of garlic

few rosemary sprigs

6-8 anchovies in oil,

drained and halved

small handful of thyme

sprigs

4 medium carrots,

peeled, halved

lengthways and cut

into chunks

4 banana shallots

(or 8-10 regular ones),

peeled and halved

lengthways

192 WEEKEND ROASTS

Roast lamb with rosemary,

garlic and anchovies

This is a lovely way to season a roast lamb. Rosemary and

garlic impart a distinctive aroma, while the anchovies add

a salty, savoury depth to the meat. Accompany with new

potatoes or roast potatoes with rosemary (see page 247).

Preheat the oven to its highest setting. Place t he lamb shoulder on a

board and trim off any excess fat, leaving a thin, even layer. With the

tip of a sharp knife, make slits all over t he surface. Rub all over the

meat with a little olive oil, and salt a nd pepper. Peel and thinly slice

2 garlic cloves. Insert a small sprig of rosemary, a slice of garlic and an

anchovy half into each slit, using the tip of t he knife to push them in.

Scatter the remaining garlic cloves (in their ';ns) and some thyme

sprigs over the base of a roasting dish. Sprinkle over a little salt and

pepper. Lay the lamb shoulder on top and surround with the carrots

and shallots. Scatter over a few more t hyme sprigs. Drizzle the lamb

and vegetables with a little olive oil and sprinkle with salt and pepper.

Roast for 15 minutes until the meat begins to brown, then lower the

oven setting to 180°C/Gas 4 and roast for anothe r 3 0-40 minutes until

the lamb is medium rare and pink in the mid dle. To check, insert a

skewer into the thickest part and press gently - t he juices should have

a pinkish tinge. Remove from the oven, cover loosely with foil and

allow to rest in a warm place for 15-20 minutes before carving.