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Lamb with pizzaiola sauce

Antonio Carluccio from Good Food Live
A flavourful tomato, garlic and anchovy sauce sets off tender roast lamb in Antonio Carluccio's tasty recipe.

Lamb with pizzaiola sauce

Method

1. Preheat the oven to 180ºC/Gas 4.

2. Season the lamb with salt and freshly ground pepper. Rub the lamb with 1 tablespoon of olive oil.

3. Place the lamb in a roasting tin. Roast the lamb for 1 hour 40 minutes (medium) or 2 hours (well-done).

4. Ten minutes before the lamb has completed roasting, cook the pizzaiola sauce.

5. Heat the remaining olive oil in a frying pan. Fry the garlic over medium heat, stirring often, for 1 minute. Add the tomatoes, oregano, capers and anchovy fillets, mixing well.

6. Season the tomato sauce with salt and freshly ground pepper and bring to the boil. Reduce the heat and cook stirring for 5 minutes.

7. Serve the roast lamb with the pizzaiola sauce.

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Serves: 4

Prep: 10 min
Cook: 1 hr 40 min, - 2 hours

Ingredients
1.3kg leg of lamb
salt and fresh ground black pepper
5 tbsp Olive oil
2 garlic cloves, sliced
1 x 425g tin tinned plum tomatoes
2 pinches of dried oregano
1 tbsp salted capers, rinsed
3 anchovy fillets