Here is a super tasty Roast Leg of Lamb recipe, perfect for Sunday dinner or warm winter evenings. This dish uses a rosemary, garlic and anchovy rub that marinades for one to two hours. Ironically, when complete, there is absolutely no anchovy taste. The anchovy only adds a salty, brine to the meat that when paired with the garlic and rosemary is unbelievable. For this recipe I used a New Zealand Boneless Leg of Lamb, you can use a bone in leg of lamb, either way is fine.
3 to 5 Lb. boneless leg of lamb – tied
5 Sprigs of fresh rosemary
6 Cloves of garlic – 10 cloves if they are really small
1 Can or Jar of anchovies in olive oil – of this you will use 4 to 5 anchovy fillets
1 Tablespoon of extra virgin olive oil
Optional: 1 tablespoon of unsalted butter
Fresh black pepper
I use a 5 Lb. boneless leg of lamb, tied, rinsed and dried well.
The cloves of garlic go into a food processor.
Six sprigs of fresh rosemary. Remove the leaves from the stalks.
A can of anchovies. You will use six fillets.
Put all the ingredients into the processor. Add the olive oil, 1 tablespoon of salt and 1 tablespoon of black pepper to the processor.
Option: At this point is where you add the tablespoon of butter.
Make small 1 to 1/2 inch slits in the lamb with a pairing knife, on all sides.
Grind the mixture down to a paste consistency then rub it all over the lamb covering every surface.
Cover with plastic and set in the refrigerator for an hour or two, overnight is even better if you have the time.
***Make sure to remove from the refrigerator a half hour before putting in the oven to let come to room temperature.
Preheat the oven to 400°F.
Place the lamb in a roasting dish and add a little more salt and pepper just before going into the oven.
You are going to roast the lamb for 1 – 2 hours depending on size, but more importantly you are looking for an internal temperature of 140°F, at the deepest part.
The finished roast is now cooked to perfection, medium rare in the middle third and well on the outer thirds. Perfect, now enjoy!