Recipe

Roast Leg Of Lamb With Anchovy Rub Recipe

	Victoriaregina / All my dishes 6 months, 3 weeks ago Made this for Mother's Day dinner. A favorite lamb dish that my family 'relishes'. Smells so good when roasting and makes a wonderful company main dish. Prep:30m Cook:90m Servings:8	Victoriareg
	lamb anchovies

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Ingredients

This recipe is adapted from:The Grapevine

5 cloves garlic, finely chopped

1/4 cup olive oil

1 can (2 ounces) anchovy fillets (save the oil), finely chopped

2 tablespoons chopped fresh thyme

2 tablespoons Dijon mustard

1 leg of lamb (6 to 8 pounds)

After roasting make a pan sauce using more anchovies, mustard, and splashes of white wine and chicken stock.

Directions

MARINATE TIME: overnight

In a bowl, combine the garlic, olive oil, anchovies (with the oil from the can), thyme, and mustard to form a wet paste. Rub the mixture all over the lamb. Wrap tightly in plastic wrap and refrigerate overnight.

One hour before roasting, remove the lamb from the refrigerator. Transfer the lamb to a roasting pan.

Set the oven at 450 degrees. Roast the lamb for 15 minutes. Lower the oven temperature to 350 degrees and continue roasting the lamb, basting occasionally, for 1 1/2 hours or until a thermometer inserted into the thickest part of the lamb registers 135 degrees for medium-rare meat. Roast 15 minutes longer for well done meat.

Transfer the lamb to a cutting board and let it rest, covered loosely with foil, for 10 to 15 minutes.

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Comments

otterpond 6 months, 2 weeks ago said:
Really interesting. Does the anchovy flavor come through?

victoriaregina 6 months, 2 weeks ago said:
The anchovy flavor is subtle and does comes through. The gravy is exceptional bringing out more of the flavor. Thanks for asking.

jimrug1 6 months, 2 weeks ago said:
Lamb and anchovy are made for each other ....;-)~ I love that combination. The roasted anchovies produce a nutty flavor. Not fishy at all.

We do a similar recipe using mint in place of thyme. I love thyme and bet it goes well in this recipe. Thanks for sharing....... ;-)~

capedread 6 months, 2 weeks ago said:
I've just been looking at the very same recipe,so at least I won't have to write it out ha ha

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