I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't yet tried it, but he describes it as, "Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic."
My Private Note
Units: US | Metric
- 6 -8 lbs leg of lamb, with the bone in, prepared by the butcher for roasting
- 4 garlic cloves, peeled and chopped
- 1/2 teaspoon salt
- 4 -6 anchovies, drained of oil and minced (about 1 ounce)
- 3 -4 sprigs fresh rosemary
- 2 teaspoons cracked black pepper
- 3 -4 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 cup white wine
- 1 cup veal stock
- 1 tablespoon butter
- 1Two hours before roasting, remove the lamb from the refrigerator.
- 2Place it in a large roasting pan.
- 3Mince 4 cloves of garlic.
- 4Add 1/2 teaspoon of salt to the garlic and mash it with the blade of a chef's knife until it is a paste.
- 5Put the garlic paste in a small bowl.
- 6Add the chopped anchovy, rosemary, pepper, mustard, and olive oil.
- 7Mix together with a rubber spatula.
- 8Using the spatula evenly coat the meat with the anchovy, mustard, garlic, and rosemary paste.
- 9Cover the lamb with plastic wrap and place it in a roasting pan fitted with a wire rack.
- 10Marinate the lamb for 2 hours or overnight in the refrigerator.
- 11Pre-heat the oven to 325 degrees.
- 12Remove the plastic wrap from the lamb, place the pan in the oven and cook for 12 minutes per pound, or until the internal temperature is 125- 130 for medium rare.
- 13Remove from the oven and allow the meat to rest for 20 minutes.
- 14This allows the juices to relax back into the meat and ensures a juicy roast.
- 15Pour off the excess fat from the roasting pan.
- 16Place the pan on the stove over a low flame.
- 17Add the wine and veal stock.
- 18Let it come to a boil.
- 19Using a wooden spoon so as not to scrape up any metal, stir the pan to loosen the browned bits on the bottom of the pan.
- 20Transfer to a small saucepan and bring to a boil.
- 21Lower the heat to medium and reduce the sauce to 3/4 cup.
- 22Add salt and pepper to taste, using a rosemary branch to whisk in the butter.
- 24Carve the leg of lamb across the grain into thin slices.
- 25The outside pieces will be on the medium-well side and the inner pieces will be a perfect rare to medium rare.
- 26Serve with a spring salad.
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Nutritional Facts for Rosemary Roasted Leg of Lamb
Serving Size: 1 (387 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1016.3
- Calories from Fat 613
- Total Fat 68.1 g
- Saturated Fat 28.2 g
- Cholesterol 311.2 mg
- Sodium 1813.2 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.4 g
- Sugars 0.6 g
- Protein 85.6 g
The following items or measurements are not included: