Butterflied leg of lamb with anchovy mayonnaise recipe
 Matt Tebbutt makes a deliciously easy anchovy mayonnaise to complement a zesty and herby butterflied lamb leg. 2 tbsp smoked paprika 4 tbsp olive oil 1 boned leg of lamb, butterflied (you can ask a butcher to do this for you or follow the video at the bottom of the recipe)3 tbsp mixed herbs (dried or fresh)1 lemon, zest only6 garlic cloves, 3 grated, 3 peeled but left wholesalt and freshly ground black pepper 2 tbsp smoked paprika 4 tbsp olive oil 1 boned leg of lamb, butterflied (you can ask a butcher to do this for you or follow the video at the bottom of the recipe) 3 tbsp mixed herbs (dried or fresh) 1 lemon, zest only 6 garlic cloves, 3 grated, 3 peeled but left whole salt and freshly ground black pepper 250g/9oz mayonnaise2–4 anchovies, roughly chopped1 lemon, juice onlysalt and freshly ground black pepper 250g/9oz mayonnaise 2–4 anchovies, roughly chopped 1 lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides.Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes.To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. Slice the lamb and serve with the anchovy mayonnaise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides. Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides. Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes. Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes. To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. Slice the lamb and serve with the anchovy mayonnaise. Slice the lamb and serve with the anchovy mayonnaise. Recipe tips You could use this mayonnaise with any meat. Just make sure you cook any meat, such as chicken, turkey or fish, thoroughly before serving. You can eat some cuts of lamb or beef rare, if sealed on the outside. if you have any mayonnaise left over, refridgerate for your next meal.