Roast leg of lamb with hasselback potatoes

Ingredients

For the anchovy crust
25g (1oz) anchovy fillets in olive oil, drained
1 x 31g bunch flat-leaf parsley
1 lemon, juiced
1 tbsp olive oil
2 cloves garlic

For the lamb
2kg (4lb) leg of lamb
1kg (2lb) white potatoes
1 head of garlic, halved
1/2 x 31g pack fresh rosemary
3 tbsp olive oil
1 lemon, long strips of zest removed with a vegetable peeler
salt and pepper

Method

1. Preheat the oven to gas 6, 200, fan 180. Begin by preparing your paste. Empty all the crust ingredients into a food processor and whizz to a coarse paste.
2. Place the leg of lamb in a large roasting dish and spoon over the paste. Using the back of the spoon, gently smooth it over the lamb. 
3. Cut the potatoes in 2mm slices widthways, two thirds of the way through – don’t cut through to the bottom. Nestle the potatoes around the lamb. Add the halved garlic bulb and rosemary stems. Scatter over the lemon zest.
4. Drizzle the olive oil over the lamb and potatoes. Season well. Roast for about 1 hour 15 minutes. Check the lamb after an hour and if the crust is becoming too dark, loosely cover the roasting tray with foil and return to the oven.
5. Remove from the oven and allow to rest for 10 minutes. Carve the lamb and serve alongside the potatoes.

Recipe Source: Tesco Real Food