Half small loaf of white bread, crust removed, blitzed in a food processor into fine breadcrumbs
1.5kg (3lb) leg of lamb
6 cloves garlic, peeled and thinly sliced
Half tin anchovies, drained and sliced
Large bunch of fresh rosemary
100g (3.5oz) butter
1. Spread the breadcrumbs out on a baking tray and put in the oven while it heats up to 190°C (gas mark 5) for the lamb.
2. Pat dry the leg of lamb with kitchen roll, then stab it all over, making 7 or 8 holes big enough to fit in the first joint of your little finger
3. Push a sliver of garlic, a slice of anchovy and a little sprig of rosemary into each hole.
Cream together the butter, the rest of the rosemary, anchovies and garlic, season with salt and pepper, and smear all over the lamb until it is well covered.
4. Take the breadcrumbs out of the oven, let them cool and dry for a bit, then roll the leg of lamb in them to coat it evenly all over.
5. Put the lamb on rack in a roasting tin in the oven and roast it for about 20 minutes per pound.
6. Let the lamb rest for 20 minutes before carving.