Roasted Leg Lamb Anchovy Rosemary (Print Version)

Tender leg of lamb infused with anchovy and rosemary, roasted to perfection with rich pan juices.

# 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 Make It:

01 - Set the oven to 425°F to prepare for roasting.
02 - Pat the leg of lamb dry using paper towels. Make several deep slits throughout the meat with a sharp knife.
03 - In a small bowl, combine chopped anchovies, minced garlic, rosemary, thyme, black pepper, lemon zest, and olive oil to form a coarse paste.
04 - Rub the anchovy and rosemary paste thoroughly over the lamb, working it into the slits and coating the surface evenly.
05 - Sprinkle the coarse sea salt uniformly over the lamb.
06 - Place the lamb on a rack inside a large roasting pan. Pour the white wine and low-sodium stock into the pan bottom.
07 - Roast the lamb at 425°F for 20 minutes to develop a crust.
08 - Lower oven temperature to 350°F and roast for an additional 1 hour and 10 minutes, or until internal temperature reaches 135°F for medium-rare doneness.
09 - Remove lamb and transfer to a cutting board. Tent loosely with foil and allow to rest for 20 minutes to redistribute juices.
10 - Skim excess fat from pan juices and simmer gently over medium heat to reduce slightly if desired. Serve alongside the carved meat.

# Expert Hints:

01 -
  • The anchovy doesn't taste fishy at all, it just makes the lamb taste more like itself, only better.
  • It looks and smells so impressive that people assume you spent all day on it, but the actual work is under half an hour.
  • The pan juices turn into a sauce on their own, no whisking or reducing required if you don't feel like it.
02 -
  • Don't skip the resting time, if you carve it right away all the juices will run out onto the board and the meat will be dry.
  • The internal temperature will keep rising a few degrees after you pull it from the oven, so take it out at 57°C even if it feels early.
  • If your lamb is smaller than 2.5 kg, start checking the temperature at the one-hour mark so you don't overcook it.
03 -
  • Let the lamb sit at room temperature for 30 minutes before it goes in the oven so it cooks more evenly.
  • Save the bone after carving and use it to make the best lamb stock you've ever tasted.
  • If you want a thicker crust, pat the lamb dry again right before rubbing on the anchovy paste.

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