Recipe
Roast Leg Of Lamb With Anchovy Rub Recipe
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Victoriaregina / All my dishes 6 months 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
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 Victoriareg |
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Fans
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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Viewing Roast Leg Of Lamb With Anchovy Rub Recipe
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Average score: 4.1 / 5
No. of ratings: 9
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otterpond 5 months, 4 weeks ago said:
Really interesting. Does the anchovy flavor come through?
victoriaregina 5 months, 4 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 5 months, 4 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 5 months, 3 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