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Roast leg of lamb with anchovy, garlic and rosemary

Roast Leg of Lamb Recipe

Roast leg of lamb with anchovy, garlic and rosemary

Name: Roast leg of lamb with anchovy, garlic and rosemary
Total time: 2 h
Yield: Serves 6-8
Ingredients: 2 kg leg of lamb; 1 tbsp sea salt flakes; 80g butter softened; 8 cloves garlic 4 crushed and 4 bashed; finely chopped to make 2 tbsp rosemary; 5 fillets in olive oil anchovies drained; 1 lemon halved and 1⁄2 juiced; ground to make 1/4 tsp black peppercorns; 2 red onions quartered; 300ml white wine; roast potatoes and vegetables to serve

Adam Bush

Published: April 4, 2020 at 11:47 AM

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Serves 6-8

Easy

Total time: 2 hrs

plus marinating

A star rating of 5 out of 5.2 ratingsRate

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A punchy rub takes this roast joint to the next level – and yields a deliciously buttery sauce to serve it with

Gluten free

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Alternatives

Complete the dish

Try this take on roast leg of lamb, and check out our tips for cooking the perfect leg of lamb and roast rack of lamb. Also make your own mint sauce to accompany this roast lamb recipe.

Ingredients

Nutrition

2 kg leg of lamb
1 tbsp sea salt flakes
80g butter

softened
8 cloves garlic

4 crushed and 4 bashed
finely chopped to make 2 tbsp rosemary
5 fillets in olive oil anchovies

drained
1 lemon

halved and 1⁄2 juiced
ground to make 1/4 tsp black peppercorns
2 red onions

quartered
300ml white wine
roast potatoes and vegetables

to serve

Nutrition: per serving

kcal456
fat29g
saturates14.1g
carbs4.5g
sugars3.2g
fibre1.2g
protein38g
salt2.5g

Method

step 1

Remove the lamb from the fridge 1 hour before cooking and score the skin with a sharp knife. Sprinkle all over with sea salt, rubbing it into the middle of the slashes.
step 2

Put the butter, crushed garlic cloves, rosemary and anchovies into a blender and whizz until smooth. Transfer to a bowl, add the lemon juice and black pepper, and stir to combine. Rub the anchovy-rosemary butter all over the lamb to coat evenly.
step 3

Heat the oven to 220C/fan 200C/gas 7. Put the red onions, remaining bashed garlic and lemon half in a roasting tin, and put the lamb on top. Roast for 30 minutes. Take the lamb out of the oven, baste with the pan juices and pour the wine into the bottom of the tin. Turn down the oven to 200C/fan 180C/gas 6. Roast for another 30 minutes. Put the lamb onto a plate, baste again with the buttery wine, cover and rest for 30 minutes. Transfer the lamb to a board and carve. Serve with the pan juices, roast potatoes and vegetables, if you like.

Turn any leftover roast lamb into one of these easy recipes

Creamy lamb and tomato curry

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 5 out of 5.2 ratings

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