Ingredients
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Drain anchovies over a bowl; reserve oil. Chop anchovies coarsely.
2.Using the point of a sharp knife, pierce lamb about 12 times all over, gently twisting to make a small hole. Press anchovies, rosemary and sliced garlic evenly into holes.
3.Place lamb on a rack in a baking dish. Pour anchovy oil over lamb; sprinkle with salt and pepper. Roast 1 hour 20 minutes, or until lamb is cooked as desired.
4.Meanwhile, place garlic bulbs and parsnips in a separate baking dish; drizzle with half the olive oil. Bake with lamb 40 minutes. Add asparagus, tomatoes and remaining oil; bake a further 10 minutes, or until vegetables are tender.
5.Remove lamb from dish; cover and stand 10 minutes. Drain fat from dish.
6.Place baking dish over a medium heat. Add wine; bring to the boil. Add balsamic vinegar, stock and any juices collected from lamb; cook, stirring, until sauce boils and reduces to 1 cup (250ml).
7.Serve lamb with vegetables and sauce.
