1 x 1.5kg butterflied leg of lamb,
12 anchovy fillets, cut into strips
4-5 cloves garlic, peeled and thinly sliced
1 tbsp fresh marjoram, chopped
2 cloves of garlic, peeled and crushed
juice of 2 lemons
3 tbsp olive oil
600g zucchini, thinly sliced on a mandolin
3 tbsp flat-leaf parsley, finely chopped
2 tbsp pine nuts, toasted
4 tbsp olive oil,
juice of 1 lemon
1Make cuts in the lamb with a knife. Place a piece of anchovy and garlic into each cut.
2Mix the marinade ingredients together in a large bowl. Place lamb in the bowl and carefully rub marinade over the lamb. Cover and refrigerate overnight.
3Cook lamb over high heat on the barbeque, turning frequently, for about 20-25 minutes. Remove from heat and place on a chopping board. Leave to rest for 15 minutes.
4Meanwhile, steam or boil the zucchini slices until tender. Drain and place in a bowl. Add parsley, pine nuts, olive oil, lemon juice, and season generously.
5Slice lamb and serve on a platter on top of the zucchini salad.
Anchovies are one of those love-it or hate-it flavours but if you love anchovies, then you’ll enjoy this inspired take on a traditional Sunday lamb roast. The generous use of garlic adds extra potency to the dish, any sense of heaviness thwarted by the bright, fresh flavours of the zucchini salad. Naturally the wine should be red with enough power to meet the protein packed lamb but not too heavy or tannic. A Rhône-style red works well, be it a grenache-led GSM or – as is the case here – grenache flying solo. Adam Foster’s Heathcote grenache is medium bodied yet flavour packed, its mild-mannered tannins in perfect harmony with the salty hit of the anchovies.