Anchovy and Rosemary Roasted Lamb
Anchovy and Rosemary Roasted Lamb is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl.
Pat lamb dry and transfer, fat side up, to rack in pan.
Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits.
Marinate lamb, loosely covered, at room temperature 1 hour.
Put oven rack in middle position and preheat oven to 400°F.
Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F).
Let stand 30 minutes before slicing.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.