Roasted Leg of Lamb with Anchovy, Garlic & Rosemary

This is every anchovy lovers’s dream roast! It’s beautifully savoury, salty, herby and just downright delicious. It’s also really simple to make so don’t be intimated. I used leeks and carrots as my choice of vegetables but feel free to use whatever you fancy – see notes below.

Check out the quick video below the recipes to see what you’ll be making!

Roasted Leg of Lamb with Garlic, Rosemary and Anchovy

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 1.5 kg boneless Leg of Lamb
  • 15-20 anchovies
  • 5 large garlic cloves, cut each in to 4 pieces each lengthwise
  • Bunch of fresh rosemary
  • 6tbsp/85g salted butter
  • 1 ½ cups/350ml dry white wine
  • Juice from ½ a lemon
  • Good pinch of freshly ground black pepper
  • Vegetables of choice
  • ½ cup/120ml cup heavy cream
  • 1 tbsp corn starch *optional
  • Directions

    1. Preheat the oven to 215 degrees celsius. Make about 15 incisions into the leg of lamb about 5cm deep and fill each incision with a piece of garlic, small sprig of rosemary and half an anchovy. Use your finger or the back of a wooden spoon press the aromatics into the incisions.
    2. Cream the remaining anchovies and butter together and coat the whole leg of lamb. Generously coat with freshly ground black pepper.
    3. Add the lamb to an oven-proof dish and pour in the white wine, lemon juice and remaining rosemary springs around the lamb. Roast uncovered for 15mins.
    4. Prepare your vegetables – remove the lamb from the oven and place your vegetables in the liquid, around the lamb. Reduce the temperature to 175 degrees celsius and roast for 50-60mins. Basting once or twice throughout. 50mins will yield a medium-rare result with an internal temp of 60 degrees celsius.
    5. Allow the lamb to rest (minimum of 15min) and set the roasted vegetables aside. Transfer the remaining liquid to a small saucepan and bring to a simmer. Once simmering, add ½ a cup of cream. Add any additional salt if needed but this shouldn’t be necessary thanks to the anchovies. Once the liquid has reduced by 1/3, remove from the heat and add in the cornstarch (mix 1 tbsp cornstarch and 2 tbsp water together). The cornstarch will gradually thicken the sauce – no need to continue simmering.
    6. Slice the roast, assemble and devour!
    7. Notes: General rule regarding the vegetables: Dice the vegetables in chunks no larger than 5cm to ensure it’ll be cooked through once the lamb is done. With that said, feel free to continue roasting the veggies, just drain the liquid and a dash of oil to your vegetables before roasting any further. FYI – I used 2 large leeks and 12 small carrots.


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