Instructions

1. Place The lamb in a large roasting dish that would fit easily in your fridge. Using a sharp knife, make slits all over the lamb.
2. Using a high powered blender (I used my Nutri Ninja) blitz togther the wild garlic, rosemary, anchovies, lemon and oil. If the mixture is a little thick, add a bit more oil.  
3. Add salt and pepper to taste, bearing in mind that you might not need much salt because anchovies are pretty salty.
4. Rub the wild garlic marinade all over the lamb, rubbing it into the slits you made so the marinade penetrates the meat. Cover and leave for a minimum of two hours, or ideally overnight. 
5. When you're ready to roast the lamb, preheat the oven to 200C/180Fan/400F.
6. Pour a small amount of water into the roasting dish (this will stop the marinade from sticking to the bottom of the tin and burning)
7. Cook the lamb for 1 hour 40 minutes for medium meat that will be blushing pink in the middle, or 2 hours for well done.  
8. Allow to rest for at least 30 minutes before carving.

FOR THE SIMPLE GRAVY:

1. Spoon the excess fat off the juices from the roasting tin, then place the roasting tin on the hob on a medium heat.  
2. Add the flour and stir well, then gradually stir in the hot lamb stock, whisking all the time to remove any lumps. 
3. Cook for a further few minutes before adding the redcurrant jelly and taste for seasoning.  
4. Transfer into a gravy boat.