Roasted Leg Lamb Anchovy (Printable)
Tender leg of lamb roasted with anchovy and rosemary for rich, aromatic flavor and moist texture.
# What You'll Need:
→ Lamb
01 - 1 bone-in leg of lamb, trimmed, weighing approximately 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:
01 - Set oven temperature to 425°F (220°C).
02 - Pat leg of lamb dry with paper towels. Make several deep slits across the surface using a sharp knife.
03 - Combine anchovy fillets, minced garlic, rosemary, thyme, black pepper, lemon zest, and olive oil in a small bowl to create a coarse paste.
04 - Rub the anchovy-rosemary paste thoroughly over the lamb, working it into the slits and massaging evenly over the surface.
05 - Sprinkle coarse sea salt evenly over the lamb.
06 - Place lamb on a rack in a large roasting pan. Pour white wine and chicken stock into the bottom of the pan.
07 - Roast lamb in preheated oven at 425°F (220°C) for 20 minutes.
08 - Lower oven temperature to 350°F (180°C) and roast for an additional 1 hour 10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
09 - Remove lamb from oven, transfer to a cutting board, tent with foil, and let rest for 20 minutes to allow juices to redistribute.
10 - Skim excess fat from pan juices and simmer over medium heat to reduce slightly if desired. Serve alongside carved lamb.
# Expert Tips:
01 -
- The anchovy rub creates a savory crust that makes the meat taste somehow more itself, not fishy at all.
- It's impressive enough to serve at gatherings but simple enough to pull off on a regular Wednesday.
- Everything happens in one pan, leaving you free to handle other sides instead of juggling multiple dishes.
02 -
- Don't skip the resting time—it's the difference between juicy, tender meat and one that's technically cooked but somehow feels dry.
- A meat thermometer is essential here because judging doneness by touch or time alone will lead to either raw or overcooked meat, especially with a cut this large.
- The slits you make at the beginning should be deep enough that you can see the paste nestled inside; shallow cuts are mostly cosmetic.
03 -
- Ask your butcher to trim the fell (the papery membrane) partially away so the rub can make better contact with the meat surface.
- If your roasting pan is small or crowded, the lamb will steam rather than roast; use the largest pan you have and don't crowd it with vegetables until the second half of cooking.