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maltatoday WEDNESDAY 18 OCTOBER 2017 14 Food Method 1. Preheat oven to 220°C. 2. With a small sharp knife, make about 12 incisions 5cm deep and insert the garlic halves, an anchovy half and a sprig of rosemary into each incision. Push in with your finger. 3. Cream the soft butter with the remaining halved anchovies and smear it all over the leg of lamb. 4. Grind over lots of freshly ground pepper. 5. Place the lamb in a suitable roasting tin, and pour the wine around and squeeze over the lemon juice. 6. Put in the oven and roast for 15 mins. 7. Turn down the temperature to 180°C and roast the lamb for a further 2 ½ hours basting with the wine juices now and again. 8. To test for readiness insert a skewer in the lamb, the juice that runs out should be clear not bloody. 9. Take the lamb out of the oven and cover lightly with foil leaving at least 15 mins before carving it. 10. Meanwhile make the mint sauce and the gravy. 11. Put the roasting pan onto two hob burn- ers, add the flour mixing in all the time. 12. Finally add the water that potatoes have been boiled in, stir well and then carefully sieve into the gravy boat if serving right away, or if not into a heatproof jug which can be heated in the microwave when needed. 13. To make the mint sauce, put mint leaves and vinegar, honey and boiling water into a food processor and whizz till well mixed, stopping and scraping down once if nec- essary. Pour into small jug or bowl. 14. Carve lamb and serve with gravy and the mint sauce and your choice of potatoes and vegetables (mashed potatoes are good with this). Slow roast leg of lamb with rosemary and anchovies Pippa Mattei Ingredients • 2kg frozen leg of New Zealand lamb • 12 sprigs of rosemary • 6 cloves garlic, halved • 75g butter, softened • 12 anchovy fillets, halved • Black pepper • ¼ bottle white wine • 1 lemon, juice only For the gravy • 2 tbsp flour • Some water that the potatoes have been boiled in For the fresh mint sauce • A small bunch of mint leaves approx. 25 g • 2 tbsp Maltese honey • 4 tbsp malt vinegar • 2 tbsp boiling water Pippa Mattei The autumn brings with it long Sunday lunches, and what better to have for Sunday lunch than a roast? Easy to prepare, you don't need to do much more than bung it in the oven and prepare the sides. These recipes will leave you with plenty of time to spend with family and friends.