Pic of Grilled leg of lamb with Swiss chard and anchovy gratin

Grilled leg of lamb with Swiss chard and anchovy gratin

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Grilled leg of lamb with Swiss chard and anchovy gratin

Main Serves 6 2h 20 min
This is a dish we often serve in the Field Kitchen: the classic combination of lamb, garlic and rosemary and the more unusual one of chard and anchovy sit very well alongside each other. Anchovy acts as a good foil to the earthy chard. These two dishes would be a lovely Easter lunch. Marinade the lamb the night before so you're ready to go on the day you want to eat it.


for the lamb

  • 6 garlic cloves, crushed
  • 2 tbsp chopped rosemary
  • 3 tbsp lemon juice
  • 4 tbsp olive oil
  • 1 leg of lamb, weighing about 2kg, skinned, boned and butterflied (you could ask your butcher to do this)

for the stock

  • juice of ½ lemon
  • a splash of white wine
  • 1 tsp sugar
  • 1 bay leaf
  • a sprig of thyme

for the gratin

  • 2 bunches of Swiss chard (about 500-600g)
  • a large knob of butter
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 6 anchovies
  • 1 tbsp plain flour
  • 1 tbsp Parmesan, grated
  • salt and pepper
Image of Grilled leg of lamb with Swiss chard and anchovy gratin


Prep time: 20 min
Cooking time: 2h

First prepare the lamb.

  • Step 1

    Mix together the garlic, rosemary, pepper, lemon juice and olive oil to make a marinade. Place the lamb in a large dish, pour over the marinade and leave at room temperature for 8 hours or overnight, turning the meat occasionally.

To make the stock

  • Step 1

    put all the ingredients in a pan with 500ml of water, bring to the boil and simmer for 20 minutes. Strain and set aside.
  • Step 2

    Preheat oven to 160°C/Gas 3.

To make the gratin

  • Step 1

    separate the chard leaves from the stalks and blanch them in a large pan of boiling salted water for 1 minute. Drain well, refresh under cold running water, then squeeze out excess water. Set aside.
  • Step 2

    Cut the chard stalks across into 5mm strips. Bring the stock to the boil, add the chard stalks and simmer gently for 5 minutes. Drain the stalks and set aside, saving the stock for later.
  • Step 3

    Heat the butter in a pan, add the onion and cook gently for 15 minutes, until soft. Add the garlic and cook for a few more minutes. Remove from the heat and add the anchovies, stirring until they dissolve into the mixture. Return to the heat and stir in the flour to make a roux. Cook very gently for 5 minutes. Slowly stir in the reserved chard stock until you have a thick sauce. Simmer for about 5 minutes.
  • Step 4

    Stir the chard stalks and leaves into the sauce, together with the grated Parmesan and some black pepper. Transfer the mixture to a gratin dish and bake for about 20 minutes, until golden. Cover with foil and a tea towel to keep warm while you cook the lamb.
  • Step 5

    Remove the lamb from the marinade. Increase oven heat to 220°C/Gas 7. Put the lamb on a roasting tray and cook in the oven for 15 minutes, then turn down the oven to 180°C/Gas Mark 4 and cook for a further 10-15, depending on how pink you like your lamb. Leave to rest for about 10 minutes, then serve with the gratin.

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