Garlic-roasted leg of lamb with anchovy
and rosemary
1 leg of lamb about 2.7 kg (6 lb)
5 cloves garlic
4 brown onions
45 g (11/2 oz) tin anchovy fillets
24 sprigs fresh rosemary
Half a bottle port
Preheat the camp oven to 200°C (390°F).
Make an incision 11/2 cm (1/2 inch) deep in the top of the lamb with the tip of a knife. Stuff the hole with a slice of garlic, half an anchovy and a sprig of rosemary.
Repeat this in a criss-cross pattern across the whole top of the lamb at 21/2-centimetre (1-inch)
intervals.
Skin and halve onions, place sliced side down in camp oven and place the lamb inside. You may have to break the end of the leg bone to fit it in. Baste with olive oil and season with salt and pepper.
Pour in port. Roast the lamb in the oven for 11/4 to 11/2 hours until the meat thermometer reads 60°C (140°F) for medium rare.
Remove the meat to a plate or board, cover with a clean tea towel and allow to rest while you make the sauce.

Sauce
1/4 cup (2 fl oz) olive oil
6 tablespoons butter
Place the camp oven on top of a stove or on some coals.
Remove onions. Bring oven juices to the boil. Whisk in the butter in small cubes and serve immediately.
Come and get it
Serve with roast vegetables. Serves 6