This Roast Leg of Lamb with Anchovies and Rosemary is naturally tender and juicy. Added potatoes make this a delicious one-pan feast.
The grocery stores usually start selling lamb just before Thanksgiving. Most people pass them by because turkey is the preferred roast at that time. I do the same but I keep my eye on it perhaps for Christmas Eve dinner. The guys get to decide between Rib Eye Roast or Roast Leg of Lamb. Either way is fine by me as the preparation is not that different one from the other.
Roast Leg of Lamb
There is already a Lamb Shoulder Roast on this blog and so today I am going to show you how I prepare a Roast Leg of Lamb for the holidays. Some years back when I visited my girlfriend in England, she mentioned roasting lamb with anchovies and rosemary. This was an idea she got from Jamie Oliver, The Naked Chef. It piqued my interest and I planned to give it a try when I returned home. I have not looked back since.
Anchovies on Roasts
Anchovies on a roast seem a little strange at first but it actually makes the roast very flavorful. I have used it on pork chops in this Rosemary Anchovy Pork Chops and they turned out to be just as delicious. You have to give it a try. Trust me, it will not be “fishy” at all.
Similar Tools Used in Making This Roast Leg of Lamb
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Chasseur Oval Cast Iron Indoor Grill Pan
Le Creuset Cast Iron Oval Oven with Reversible Grill Pan Lid, 4 3/4 quart, Oyster
Le Creuset Cast Iron Oval Oven with Reversible Grill Pan Lid, 4 3/4 quart, Caribbean
Roast Leg of Lamb with Anchovies and Rosemary
- 1 chunk semi-boneless leg of lamb (5 lb/2.2kg)
- ¾ tsp salt (divided)
- ¾ tsp ground pepper (divided)
- ½ tsp garlic powder
- 1 can anchovies in olive oil (2 oz/56g)
- 1 tbsp fresh rosemary (chopped)
- 5 medium potatoes
- 1 tbsp extra virgin olive oil
- Preheat oven to 425°F (220°C).
- Rinse lamb and pat dry with paper towels. Trim away excessive fat. Place lamb in a grill pan. Sprinkle ½ tsp salt, ½ tsp ground pepper, and garlic powder all over the lamb.
- Mash anchovies and fresh rosemary in a small bowl. Spread rosemary anchovy mixture all over the lamb. Make sure the fatty side is up.
- Roast the lamb in the oven for 15 minutes. It will start to brown quickly. Open the oven and tent the top of the lamb with a piece of aluminum foil to prevent it from burning.
- Lower oven temperature to 350°F (180°C) and continue to roast lamb for 30 minutes.
- While lamb is roasting in the oven, peel the potatoes. Cut each potato into half lengthwise and then into quarters. Make several cuts on the rounded side of each piece of potato at 1/8 inch interval but do not cut all the way through.
- Place potatoes in a large bowl. Sprinkle remaining ¼ tsp salt and ¼ tsp ground pepper over the potatoes. Add extra virgin olive oil and mix well with a spoon.
- Open the oven and pull out the grill pan. Arrange potatoes around the lamb.
- Push grill pan back into the oven and continue to roast for another 1 hour 15 minutes to 1 hour 130 minutes or until internal temperature of lamb is 135°F (57°C) to 140° (60°C).
- Allow lamb to rest for 15 minutes before carving.
Always allow your roasted meats to rest before carving. During roasting the juices pool in the center of the roast. If you cut into without allowing it rest, the juices will all flow out. This causes the meat to be sitting in a pool of liquid but is actually dry. Resting allows the juices to redistribute and be reabsorbed into the meat giving you tender and juicy meat.
A Delicious Dinner
You can enjoy the meal as it with tender slices of lamb and the roasted potatoes. I love vegetables and so I added some easy steamed Brussel sprouts to my plate. You can also whip up a salad and I have several here for you to consider. Enjoy!
1. Coleslaw with Carrot Tops
2. Spring Greens, Strawberry, and Feta Salad
3. Sweet Potato Waldorf Salad
4. Cara Cara Orange Blackberry Salad
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