100g flat leaf parsley, chopped, extra leaves to serve
10g anchovy fillets in oil, drained, mashed
5g dried oregano
15g garlic, crushed
30mls lemon juice
Sea salt, cracked black pepper
Serving Suggestions
Fragrant rice, green salad and lemon wedges
Pre heat oven to 160◦C. Season lamb leg all over. Scatter the lemon and unpeeled garlic cloves in a large roasting pan. Place lamb on top.
Marinade: Place oil, parsley, anchovies, oregano, garlic and lemon juice in a bowl. Stir well to combine. Season to taste.
Score the top of the lamb leg. Massage marinate into the leg of lamb.
Transfer lamb to combi oven, roast to an internal doness of 56°C. Transfer lamb to a large tray, cover loosely with foil to rest. Carve into 140g portions.
