Anchovy and Rosemary Lamb

"from the april edition of gourmet, this is simple and delicious. prep time doesn't incluse 1 hour of marinating."
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Marinate lamb:.
  • Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
  • Roast lamb:.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.

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Reviews

  1. this was so yummy! i will be making my roasted legs of lamb this way from now on. i made a few changes, dried rosemary since that's what i had, anchovy paste instead of anchovy fillets, and reduced the olive oil. the flavors all blend together deliciously.
     
  2. Oh my, this deserves more than 5 stars!! I used a 4 lbs boneless leg of lamb and cooked about 20 minutes per pound (thanks dee514 :))I was slightly worried about the amount of anchovies but my brother who positively hates anchovies, didn't even notice it, and would not stop eating! Thanks so much for this recipe!
     
  3. This is a fantastic dish. I had it at a dinner party many years ago, and have made it for my own dinner party's. I'm delighted to see the recipe online. I agree entirely that the anchovy and garlic mix is just delicious. This dish is mouth-watering. Just even reading the recipe has put the longing on me for this dish. I want it now !!! Try cooking large roast potatoes around the lamb while roasting it, they pick up all the flavours on the bottom and burst open and are crunchy and tasty on top. YUM
     
  4. OK, a lot of you reading this recipe are probably thinking anchovies? Don't think twice - it works! The anchovies melted into the flesh of the lamb leaving behind a succulent saltiness (not fishiness!) and, along with the garlic, great, succulent, pungent flavour. I did marinate overnight instead of 1 hour cause I prepared my roast the previous evening for a dinner and didn't want 'last minute' things to do. We all loved this and I know I'll be using this method to make my Greek Lamb from now on.
     
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Tweaks

  1. OK, a lot of you reading this recipe are probably thinking anchovies? Don't think twice - it works! The anchovies melted into the flesh of the lamb leaving behind a succulent saltiness (not fishiness!) and, along with the garlic, great, succulent, pungent flavour. I did marinate overnight instead of 1 hour cause I prepared my roast the previous evening for a dinner and didn't want 'last minute' things to do. We all loved this and I know I'll be using this method to make my Greek Lamb from now on.
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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