Anchovy and Rosemary Roasted Lamb


  • 6 garlic cloves
  • 9 flat anchovy fillets, drained and patted dry
  • 1/4 cup olive oil
  • 2 1/2 tablespoons chopped fresh rosemary
  • 1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper

    • Special equipment: a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer


    Lamb With Anchovy Herb Paste Is A Classic Italian Preparation. The Anchovy Doesn't Come Across As Fishy Tasting — It Simply Lends A Savory Note...

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