Anchovy, Garlic and Rosemary Leg of Lamb with The Best Dauphinoise, Marmite Redcurrant Jus and Steamed Kale

Roast leg of lamb is always a winner. Although it is a pricier cut, it really does go a long way and you can do a lot with leftover lamb. For me, lamb goes so so well with the creamy richness of dauphinois potatoes and some simply steamed green veg on the side. Anchovies, garlic and rosemary are a marriage made in heaven and with a sweet but umami rich redcurrant jus with marmite, red wine and Worcestershire sauce, this is Sunday comfort food heaven

(Serves 6 - £6.19 per portion)

1. Heat the oven to 200C/180C fan.
2. Remove a 2kg leg of lamb from the fridge one hour before you are ready to roast it. Roughly chop an onion, 2 carrots and 2 celery sticks and add to a large roasting tray. Sit the lamb on top of the veg and add 4 garlic cloves with the skins on and lightly bashed and a few rosemary sprigs.
3. Drizzle 2 tbsps olive into the lamb, season and massage the meat all over. Use a small sharp knife to make incisions roughly 5cm deep into the meat. Poke an anchovy, a peeled garlic clove and a sprig of rosemary into each incision.
4. Roast the meat for 1 hr 15 mins if you like it pink, or 1 hr 30 mins if you like it more well done.
Leave to rest covered with foil while you make the gravy.
5. Place the roasting tray with the vegetables onto the heat and add 150ml red wine. Boil until almost no liquid remains and add 500ml lamb or chicken stock. Turn the heat down and simmer for 20 mins.
6. Strain the gravy and add to a saucepan. Add 25g butter, 1/2 tbsp marmite, 1 tbsp redcurrant jelly, 1/2 tbsp mint sauce and a few splashes of Worcestershire sauce. Continue to simmer until the gravy reduces and taste to correct the seasoning. Add a little cornflour mixed with cold water to thicken if necessary.
7. Slice the lamb and serve with the jus, some lightly steamed leafy greens and the dauphinois. Enjoy.