Roast Lamb or Goat with Anchovies

I know it sounds insane but trust me (and if you don’t then google endless recipes on the web). I tend to change the marinade depending on the season, it’s Summer so we’re all about lemons and herbs, works for us 🙂
More than enough for 2 hungry people with leftovers for lunchtime wraps (which I will make as soon as I can source tapioca flour again..)
Ingredients:
1 small lamb or goat joint, I got a smallish leg about 1.2kg

Zest and juice of an unwaxed lemon

Generous glug of olive oil

2 cloves of grated garlic

Freshly ground black pepper

Couple of bay leaves

Oregano

Anchovies, yes anchovies! Plus sliced garlic. (What the anchovies do is melt into the meat adding seasoning, not a fish taste).

Make some cuts in the meat, combine marinade ingredients in a non metallic bowl. Put meat in, rub marinade over, leave for at least 4 hours turning and coating whenever you remember.

When you’re ready to cook:
2 anchovy fillets and cut then in half. Poke a bit in the cuts and also some slices of fresh garlic.
How to cook is up to you. Fantastic on a BBQ or by oven. We likes ours quite rare so this joint won’t roast for more than an hour then the magic of leaving it to rest for a good 10 mins before carving.