Anchovy-Garlic Roast Leg of American Lamb

DinnerLamb

Mar 27

A boldly savory roast lamb leg rubbed with lemon, garlic, and, most importantly, anchovies. The anchovies melt into the meat as it cooks, deepening the lamb’s natural richness and creating a juicy, aromatic spring centerpiece with crisp edges and a flavorful crust.

Anchovy-Garlic Roast Leg of American Lamb

Servings: 6–8

Prep Time: 25 minutes (plus marinating time)

Cook Time: About 4 hours 30 minutes

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USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest

Ingredients

For the Marinade:
- Zest and juice of 1 lemon
- 10 anchovies in oil, plus 1–2 teaspoons anchovy oil (or olive oil)
- 1/2 bunch parsley, leaves roughly chopped
- 3 garlic cloves
For the Lamb:
- 1 leg of lamb, trimmed of excess fat and scored (about 2.5 kg / 5 1/2 lb)
- Kosher salt
- Freshly ground black pepper
For the Roasting Tray:
- 1 onion, wedged
- 2 heads garlic, halved crosswise
- 4 rosemary sprigs
- 6–8 thyme sprigs
- 2 bay leaves
- 1 cup stock (meat or vegetable)
- 3/4 cup dry white wine (6–7 fl oz)
For the Gravy:
- 3 tablespoons cornstarch

Instructions

Make the Marinade: In a mortar and pestle or small food processor, combine the lemon zest, lemon juice, anchovies, parsley, and garlic. Bash or blend into a thick paste. Add a splash of anchovy oil (or olive oil) to loosen slightly.
Marinate the Lamb: Spread the marinade all over the lamb, working it into the scored cuts. Season generously with salt and pepper. Place in a sealed container and refrigerate overnight.

Short on time? Marinate for at least 1–2 hours at room temperature.
Prepare for Roasting: Preheat the oven to its highest setting. Remove the lamb from the refrigerator and allow it to come to room temperature. Arrange the onion wedges, halved garlic heads, rosemary, thyme, and bay leaves in a large roasting tray. Place the lamb on top. Pour the stock and white wine into the tray. Cover tightly with foil.
Roast Low and Slow: Roast at high heat for 5 minutes, then reduce the oven temperature to 325°F (use convection/fan if available). Roast for approximately 4 hours without opening the oven.
Brown and Rest: Remove the foil and increase the oven temperature to 425°F. Return the lamb to the oven for 10–15 minutes to brown, watching carefully to prevent burning. Transfer the lamb to a platter or cutting board and allow it to rest.
Prepare the Pan Juices: Strain the pan juices through a fine-mesh sieve into a heatproof measuring cup or bowl. Discard the solids. Let the fat rise to the top and skim off as much as possible with a spoon, dabbing the surface to remove excess fat.
Reduce and Thicken the Gravy: Pour the defatted juices into a saucepan and bring to a boil. Reduce by about half. In a small bowl, whisk the cornstarch with about 1/2 cup of the hot liquid until smooth. Whisk the slurry back into the saucepan and simmer until lightly thickened.
Serve: Shred the lamb into large pieces and spoon the gravy over the top before serving.

USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest

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