Roasted Leg Lamb Anchovy Rosemary (Printer-friendly)
Tender leg of lamb roasted with anchovy and rosemary for a savory, aromatic meal.
# 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
# Method:
01 - Set the oven to 425°F (220°C).
02 - Pat the lamb dry using paper towels and create several deep slits evenly across the surface with a sharp knife.
03 - In a small bowl, mix anchovy fillets, minced garlic, rosemary, thyme, black pepper, lemon zest, and olive oil into a coarse paste.
04 - Massage the anchovy-rosemary paste thoroughly over the lamb, pressing it into the slits and coating the exterior.
05 - Sprinkle coarse sea salt evenly over the lamb.
06 - Place the lamb on a rack set inside a large roasting pan. Pour white wine and chicken or lamb stock into the pan's base.
07 - Roast the lamb at 425°F (220°C) for 20 minutes to develop crust.
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 - Transfer lamb to a cutting board, loosely tent with foil, and let it rest for 20 minutes before carving.
10 - Skim excess fat from roasting pan liquids, then simmer over medium heat to slightly reduce if desired. Serve alongside lamb.
# Expert Tips:
01 -
- The anchovy-rosemary rub sounds strange until the first bite, then it becomes the reason you can't stop eating.
- One roasting pan, one magnificent centerpiece, and your kitchen smells like a Mediterranean dream for hours.
- Naturally gluten-free with minimal fuss, yet impressive enough for the people who matter most.
02 -
- Do not skip resting the lamb; it's the difference between meat that's tender and meat that's juicy and tender.
- The anchovies must be finely chopped and worked into the oil first, or they'll stay grainy instead of melting into the paste.
- A meat thermometer removes all the guessing; lamb at 57°C is pink and perfect, but 60°C is still tender if you prefer slightly more doneness.
03 -
- If your lamb seems to be browning too fast, tent it loosely with foil during the final stages; it should look mahogany, not charred.
- Cold lamb slices beautifully the next day with cold wine or a sharp vinaigrette, so if you have leftovers, embrace them.