Roast lamb with anchovy cream
Ingredients
- 2kg leg of lamb
- 6 garlic cloves 4 sliced, 2 crushed
- 16 anchovies in oil, drained and halved
- 50g butter at room temperature
- 175ml dry white wine
- 2 small rosemary sprigs
- 50ml extra virgin olive oil
- 150ml double cream
- boiled new potatoes and steamed greens, to serve (optional)
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