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Prep 2 hrs
Cook 1 hr
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."
- 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
- Two hours before roasting, remove the lamb from the refrigerator.
- Place it in a large roasting pan.
- Mince 4 cloves of garlic.
- Add 1/2 teaspoon of salt to the garlic and mash it with the blade of a chef's knife until it is a paste.
- Put the garlic paste in a small bowl.
- Add the chopped anchovy, rosemary, pepper, mustard, and olive oil.
- Mix together with a rubber spatula.
- Using the spatula evenly coat the meat with the anchovy, mustard, garlic, and rosemary paste.
- Cover the lamb with plastic wrap and place it in a roasting pan fitted with a wire rack.
- Marinate the lamb for 2 hours or overnight in the refrigerator.
- Pre-heat the oven to 325 degrees.
- Remove 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.
- Remove from the oven and allow the meat to rest for 20 minutes.
- This allows the juices to relax back into the meat and ensures a juicy roast.
- Pour off the excess fat from the roasting pan.
- Place the pan on the stove over a low flame.
- Add the wine and veal stock.
- Let it come to a boil.
- Using 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.
- Transfer to a small saucepan and bring to a boil.
- Lower the heat to medium and reduce the sauce to 3/4 cup.
- Add salt and pepper to taste, using a rosemary branch to whisk in the butter.
- Carve the leg of lamb across the grain into thin slices.
- The outside pieces will be on the medium-well side and the inner pieces will be a perfect rare to medium rare.
- Serve with a spring salad.