Ingredients for Anchovy And Rosemary Lamb
- 6 garlic cloves
- 6 anchovy fillets
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary
- 1 (4-5 lb) boneless leg of lamb
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Anchovy And Rosemary Lamb
- Marinate the lamb: In a small bowl, combine minced garlic, anchovies, olive oil, and rosemary. Mix well.
- Pat the lamb dry with paper towels and place it fat-side up on a rack in a roasting pan.
- Using a paring knife, make several 1-inch-deep slits across the surface of the lamb.
- Generously rub the anchovy and rosemary marinade all over the lamb, ensuring some marinade gets into the slits.
- Loosely cover the lamb and let it marinate at room temperature for 1 hour.
- Preheat your oven to 400°F (200°C). Position the oven rack in the middle position.
- Season the lamb generously with salt and freshly ground black pepper.
- Roast the lamb for 1 1/2 to 1 3/4 hours, or until a meat thermometer inserted into the thickest part registers 125°F (52°C) for medium-rare. Cooking time may vary depending on the size of your lamb.
- Remove the lamb from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
0g
Fat
103g
Carbs
0g
