Roast Leg of Lamb with Anchovies and Rosemary

Roast Leg of Lamb with Anchovies and Rosemary

By: Linda · · · 2 Remarks

This Roast Leg of Lamb with Anchovies and Rosemary is naturally tender and juicy. Included potatoes make this a tasty one-pan feast.

The grocery stores usually begin offering lamb right before Thanksgiving. Many people pass them by because turkey is the preferred roast at that time. I do the very same but I keep my eye on it maybe for Christmas Eve supper. The people get to decide in between Rib Eye Roast or Roast Leg of Lamb In any case is fine by me as the preparation is not that different one from the other.

Roast Leg of Lamb

There is already a Lamb Shoulder Roast on this blog site therefore today I am going to show you how I prepare a Roast Leg of Lamb for the holidays. Some years back when I visited my girlfriend in England, she mentioned roasting lamb with anchovies and rosemary. This was an idea she got from Jamie Oliver, The Naked Chef. It ignited my interest and I planned to provide it a shot when I returned home. I have not recalled given that.



Anchovies on Roasts

Anchovies on a roast appear a little strange at first but it in fact makes the roast extremely delicious. I have actually used it on pork chops in this Rosemary Anchovy Pork Chops and they ended up being simply as tasty. You need to provide it a shot. Believe me, it will not be “fishy” at all.



Similar Tools Utilized in Making This Roast Leg of Lamb

This post includes affiliate links. Please read my disclosure policy here.

Chasseur Oval Cast Iron Indoor Grill Pan

Le Creuset Cast Iron Oval Oven with Reversible Grill Pan Lid, 4 3/4 quart, Oyster

Le Creuset Cast Iron Oval Oven with Reversible Grill Pan Lid, 4 3/4 quart, Caribbean

Roast Leg of Lamb with Anchovies and Rosemary

This Roast Leg of Lamb with Anchovies and Rosemary is naturally tender and juicy. Included potatoes make this a scrumptious one-pan feast.

Author: Linda Ooi

Course: Main Course

Food: American, Western

Keyword: roast lamb, Roast Leg of Lamb

Prep Time 15 mins

Cook Time 2 hrs

Resting Time 20 mins

Total Time 2 hrs35 minutes

Servings: 10

Calories: 487 kcal

Active Ingredients

  • 1 portion semi-boneless leg of lamb( 5 lb/2.2 kg)
  • 3/4 tsp salt( divided)
  • 3/4 tsp ground pepper( divided)
  • 1/2 tsp garlic powder
  • 1 can anchovies in olive oil( 2 oz/56 g)
  • 1 tbsp fresh rosemary( sliced)
  • 5 medium potatoes
  • 1 tbsp extra virgin olive oil

Directions

  • Preheat oven to 425 ° F(220 ° C).

  • Rinse lamb and pat dry with paper towels. Cut away excessive fat. Place lamb in a grill pan. Sprinkle 1/2 tsp salt, 1/2 tsp ground pepper, and garlic powder all over the lamb.

  • Mash anchovies and fresh rosemary in a small bowl. Spread rosemary anchovy mixture all over the lamb. Make sure the fatty side is up.

  • Roast the lamb in the oven for 15 minutes. It will start to brown rapidly. Open the oven and tent the top of the lamb with a piece of aluminum foil to avoid it from burning.

  • Lower oven temperature level to 350 ° F(180 ° C )and continue to roast lamb for 30 minutes.

  • While lamb is roasting in the oven, peel the potatoes. Cut each potato into half lengthwise and then into quarters. Make numerous cuts on the rounded side of each piece of potato at 1/8 inch period however do not cut all the method through.

  • Place potatoes in a large bowl. Sprinkle remaining 1/4 tsp salt and 1/4 tsp ground pepper over the potatoes. Add extra virgin olive oil and mix well with a spoon.

  • Open the oven and take out the grill pan. Set up potatoes around the lamb.

  • Push grill pan back into the oven and continue to roast for another 1 hour 15 minutes to 1 hour 130 minutes or until internal temperature of lamb is 135 ° F(57 ° C) to140°(60 ° C).

  • Permit lamb to rest for15 minutes before sculpting.

Nutrition

Calories:487 kcal



Resting Time

Always allow your roasted meats to rest before sculpting. Throughout roasting the juices swimming pool in the center of the roast. If you cut into without enabling it rest, the juices will all flow out. This causes the meat to be being in a pool of liquid however is in fact dry. Resting permits the juices to rearrange and be reabsorbed into the meat giving you tender and juicy meat.



A Delicious Dinner

You can delight in the meal as it with tender slices of lamb and the roasted potatoes. I love vegetables and so I included some easy steamed Brussel sprouts to my plate. You can also whip up a salad and I have a number of here for you to consider. Take pleasure in!

1. Coleslaw with Carrot Tops

2. Spring Greens, Strawberry, and Feta Salad

3. Sweet Potato Waldorf Salad

4. Cara Orange Blackberry Salad



Find Out More