Roasted Leg Lamb Anchovy (Printable)
Tender leg of lamb enhanced with anchovy and rosemary, roasted to flavorful, juicy perfection.
# What You Need:
→ Lamb
01 - 1 bone-in leg of lamb, trimmed, weighing 5.5 to 6.5 pounds
02 - 2 tablespoons olive oil
→ Anchovy-Rosemary Rub
03 - 6 anchovy fillets, drained and finely chopped
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh rosemary leaves, finely chopped
06 - 1 tablespoon fresh thyme leaves
07 - 1 teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ To Finish
09 - 1 ½ teaspoons coarse sea salt
10 - 1 cup dry white wine
11 - 1 cup low-sodium chicken or lamb stock
# How To Cook:
01 - Set oven to 425°F (220°C).
02 - Pat the leg of lamb dry with paper towels. Using a small sharp knife, make several deep slits across the surface of the lamb.
03 - Combine anchovy fillets, minced garlic, rosemary, thyme, black pepper, lemon zest, and olive oil in a small bowl to form a coarse paste.
04 - Rub the anchovy-rosemary mixture thoroughly all over the lamb, working it into the slits and evenly massaging it into the exterior.
05 - Sprinkle the lamb evenly with coarse sea salt.
06 - Place the lamb on a rack set inside a large roasting pan. Pour the white wine and low-sodium stock into the base of the pan.
07 - Roast the lamb for 20 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (180°C). Continue roasting for an additional 1 hour and 10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
08 - Transfer the lamb to a cutting board, tent loosely with foil, and allow to rest for 20 minutes before carving.
09 - Skim any excess fat from the roasting pan juices and simmer over medium heat until slightly reduced. Serve alongside lamb slices.
# Expert Tips:
01 -
- The anchovy rub creates an addictively savory crust while the meat stays impossibly tender underneath.
- Minimal prep, maximum flavor—those twenty minutes of work yield a showstopper that feels fancy without the fuss.
- It's naturally gluten-free and impressive enough for holiday tables or casual dinners you actually want to eat.
02 -
- Skipping the rest is a crime against lamb—those twenty minutes make the difference between juicy and dry, and the foil keeps it warm while it settles.
- Your oven temperature matters; if you're unsure, invest in a reliable meat thermometer because looking at it won't tell you when it's truly done.
- The anchovy fillets are supposed to be nearly invisible in the final dish—if you taste them distinctly, you've used too many or your guests aren't accustomed to umami yet.
03 -
- If you prefer a milder anchovy presence, cut the fillets back to four—the flavor will still be there, just softer and less obvious.
- Buy your lamb from a butcher if you can; they'll trim it properly and might even score the fat cap for you, which helps the rub penetrate and the fat render.