Roast Leg of Lamb with Anchovy Cream

1.5-kilogram leg of lamb 6 Lorea anchovies, halved

4 cloves garlic, peeled, sliced

2 long sprigs rosemary

2 teaspoons oil from the jar of anchovies sea salt and ground pepper 2 onions, cut into wedges 2 bay leaves 1 cup white wine

Preheat the oven to 160oc.

Make 12 incisions in the top fat-side of the lamb using a sharp knife, then pack each cut with an anchovy half, sliced garlic and rosemary. Brush with the anchovy oil and season with salt and pepper.

Place the onions, bay leaves and wine in a roasting dish and place the lamb on top.

Cover with foil and roast for 3 hours. Remove the foil and roast for a further 1 hour until the meat is very tender when pierced with a skewer. Rest lightly covered for 10 minutes. Carve and serve with the Anchovy Cream.