Perfect Italian Roast Leg of Lamb | garlic | anchovy | rosemary

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin provides a leaner option, while chicken thighs are more economical.

Take the leg of lamb out of the refrigerator and bring it to room temperature.

Trim excess fat from the lamb.

Using a sharp knife, make incisions along the muscle lines of the lamb, about 3 centimeters deep.

Cut 2 or 3 cloves of garlic into buttons.

Break off small pieces of rosemary.

Take 2 or 3 fillets of anchovy from the jar and cut them into small pieces.

Combine a piece of garlic, a piece of anchovy, and a piece of rosemary together and insert them into the incisions in the lamb.

Rub the oil from the anchovies all over the lamb.

Season the lamb generously with sea salt on both sides.

Preheat the oven to 150 degrees Celsius (about 300 degrees Fahrenheit).

Cook the lamb in the oven for about 2.5 hours at 150 degrees Celsius.

After 2.5 hours, optionally add lemon zest on top of the lamb.

Increase the oven temperature to 200 degrees Celsius (about 400 degrees Fahrenheit) and cook for an additional hour to brown the lamb.

Remove the lamb from the oven and let it rest for about 15 minutes before carving to allow the juices to settle.

Transfer the rested lamb to a wooden board for carving.

Serve the lamb with mashed potatoes, broccoli, and roasted carrots, and pour gravy made with red wine and pan juices on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens