Roast Leg of Lamb with Garlic and Anchovies
Why this recipe works
- Seasoned from within: Studding the lamb with garlic and anchovy distributes savoury flavour through the joint rather than leaving it only on the surface.
- Better browning: Starting at 200°C (390°F) helps brown the outside before the lower 170°C (340°F) roasting temperature finishes the meat more gently.
- Bright pan juices: Lemon juice lifts the rich lamb and anchovy-flavoured roasting juices, giving the finished slices a fresher, cleaner finish.
Get the most out of this recipe
Timing notes
- Rest before carving: The 15-minute rest helps the juices settle and makes the lamb easier to carve into clean slices.
- Use temperature as the guide: For medium lamb, cook until the thickest part away from the bone reaches 60°C (140°F); for medium-rare, remove it at 55°C (130°F).
Ingredient notes
- Anchovies add depth, not fishiness: Oil-packed anchovy fillets melt into the lamb as it roasts, bringing savoury intensity without making the finished joint taste overtly fishy.
- Use fresh rosemary here: Fresh rosemary is best for the rub because it releases its oils into the olive oil and clings well to the surface of the lamb.
Common mistakes
- Avoid guessing doneness: A bone-in leg can cook unevenly, so check the thickest part with a thermometer rather than relying only on time.
- Do not carve immediately: Cutting the lamb as soon as it leaves the oven can cause the juices to run out onto the board instead of staying in the meat.
Make-ahead tips
- Reheat gently: Warm leftover slices with a little pan juice in a 180°C (355°F) oven until piping hot to help keep the meat moist.
- Freeze leftovers: Cooked lamb slices freeze well when wrapped tightly; defrost thoroughly before reheating or use cold leftovers in sandwiches.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pat the lamb dry, then use the tip of a knife to make deep slits all over, spacing them evenly.
- Cut the garlic cloves into slivers. Push a sliver of garlic and a piece of anchovy into each slit, alternating so they are well distributed.
- Strip the rosemary leaves from the sprigs and finely chop them. In a small bowl, mix the rosemary with the olive oil, fine sea salt, black pepper, and the lemon zest, then rub it all over the lamb.
- Put the lamb in a roasting pan and roast for 20 minutes to brown. Reduce the oven to 170°C (340°F) and continue roasting for 55 to 65 minutes for medium, or until a thermometer reads 60°C (140°F) in the thickest part away from the bone.
- Transfer the lamb to a board and rest for 15 minutes. Squeeze the lemon juice into the roasting pan, scraping up any browned bits, then spoon the pan juices over the carved lamb to serve.
Recipe notes
Tips
- For neat carving, slice across the grain and keep the slices slightly thicker near the bone where the meat is more tender.
- If you prefer medium-rare, take the lamb out at 55°C (130°F) and rest; it will rise a few degrees as it sits.
- Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, cook lamb to at least 63°C (145°F) and rest well before carving.
Substitutions
- Replace Fresh rosemary with fresh thyme for a softer, more floral herb note.
- Replace Lemon with lime for a sharper, more aromatic finish in the pan juices.
- Replace Olive oil with extra-virgin olive oil for a fruitier flavour.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat slices with a spoonful of pan juices in a 180°C (355°F) oven until piping hot, or enjoy cold in sandwiches; freeze well-wrapped slices for up to 2 months.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (20min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Fish
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