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1 onion
6 garlic cloves, peeled
1.75 to 2.25 kg boneless, rolled leg of lamb
1/4 cup orange marmalade, or apricot jam
56-g tube anchovy paste
1 tbsp crumbed dried rosemary
1 tsp dried thyme leaves
1/2 tsp ground black pepper
1 cup red or white wine
1 cup water
Preheat oven to 375F (190C). Slice onion into thick rounds. Separate into rings. Spread out in centre of a 9x13-inch (3-L) baking dish or small, shallow roasting pan. Scatter garlic overtop. Unroll lamb and lay cut side up on a cutting board. If one side of lamb is much thicker, make a horizontal slash in thick part about halfway though, then open up like a book. Thickness of meat should be more or less the same for even cooking. In a small bowl, stir marmalade with anchovy paste and rosemary. Rub about half of mixture over lamb. Re-roll lamb and tie with butcher's string.
Place lamb on top of onion and garlic. Spread remaining anchovy mixture overtop. Sprinkle with thyme and pepper. Pour wine and water into pan, not over lamb. Roast, uncovered, in centre of preheated oven 30 minutes. Check pan juices. If most of liquid has evaporated, pour in more wine or water. Baste lamb. Roast, basting occasionally, until a thermometer inserted into thickest part of meat reads 150F (66C) for medium-rare, 30 to 40 more minutes. Let stand 5 minutes. Slice. Serve with some of onion and garlic, if you like.
Calories 455, Protein 58.6g, Carbohydrates 9g, Fat 19g, Fibre 0.5g, Sodium 404mg.
The unusual combo of orange marmalade and anchovy paste is a surprising complement to the mild flavour of spring lamb, and just the ticket for Easter dinner. We got this easy idea from Sophie Grigson's Country Kitchen: 120 Seasonal Recipes (Headline) by the much-loved British cookbook author.