Anchovy And Rosemary Lamb Recipe

Ingredients for Anchovy And Rosemary Lamb

• Garlic Cloves
• Anchovy Fillets
• Olive Oil
• Fresh Rosemary
• Leg Of Lamb
• Salt and freshly ground black pepper to taste
• Black Pepper

How to Make Anchovy And Rosemary Lamb

1. Marinate the lamb: In a small bowl, combine minced garlic, anchovies, olive oil, and rosemary. Mix well.
2. Pat the lamb dry with paper towels and place it fat-side up on a rack in a roasting pan.
3. Using a paring knife, make several 1-inch-deep slits across the surface of the lamb.
4. Generously rub the anchovy and rosemary marinade all over the lamb, ensuring some marinade gets into the slits.
5. Loosely cover the lamb and let it marinate at room temperature for 1 hour.
6. Preheat your oven to 400°F (200°C). Position the oven rack in the middle position.
7. Season the lamb generously with salt and freshly ground black pepper.
8. 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.
9. 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.