Ingredients

How to make it

  • 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.

Reviews & Comments 4

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    " It was excellent "
    capedread ate it and 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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    " It was excellent "
    jimrug1 ate it and 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....... ;-)~
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  • victoriaregina 4 years ago
    The anchovy flavor is subtle and does comes through. The gravy is exceptional bringing out more of the flavor. Thanks for asking.
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  • otterpond 4 years ago
    Really interesting. Does the anchovy flavor come through?
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