Anchovies is a key the marinade in this dish – it adds a deep saltiness but doesn’t taste fishy. Resting the leg of lamb is the key to juicy, moist meat.

Use a mortar and pestle to crush garlic cloves. Add flaky sea salt, rosemary leaves and anchovy fillets and grind to break up the rosemary leaves as much as possible. Mix in oil and Dijon mustard and season with freshly ground pepper. (If you don’t have a mortar and pestle, very finely chop all the ingredients and mix together in a small bowl.)

Pat lamb dry with paper towels and slather with the marinade. Transfer to a large roasting dish. Cover and set aside to marinate and bring up to room temperature (about 1 hour).

Preheat oven to 180°C. Roast lamb for about 25-30 min per 500g lamb (for medium). Cover with foil and tea towels and leave to rest for at least 20 min before carving.

Enjoy!