Ainsley Harriott rosemary and anchovy slow roasted lamb with roasted roots recipe Ainsley’s Food We Love

Ainsley Harriott served up a tasty rosemary and anchovy slow roasted lamb with roasted root vegetables on Ainsley’s Food We Love.

The ingredients are: 3 sprigs of rosemary, picked into smaller sprigs, 6 cloves of garlic, peeled, halved length-ways, large leg of lamb(approx 1,8kg), 6-8 good quality anchovy fillets, cut in half, 1 lemon, for zesting, 100ml olive oil, 200ml red wine, 300ml chicken or vegetable stock, sea salt and freshly ground black pepper.

For the rosemary roasted roots: 6 large carrots, peeped and halved lengthways, 4 parsnip, peeled and halved lengthways, 4 beetroot, scrubbed and cut into wedges, 1 red onion, cut into 8 wedges, olive oil and 2 sprigs of rosemary.

See Ainsley’s recipes in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.

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