Green-Olive-and-Lemon Crusted Leg of Lamb – a delicious recipe with anchovy, garlic, lemons, marjoram, freshly ground pepper, green olives. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 450.
2
In a food processor, combine the anchovies, garlic, lemon zest, marjoram and pepper and pulse until finely chopped.
3
Add the olives and pulse until finely chopped.
4
With the machine on, add the olive oil and process to a coarse paste.
5
Place a rack in a roasting pan and set the lamb on top.
6
Slather the lamb with the olive paste and roast on the lowest rack of the oven for 20 minutes.
7
Reduce the temperature to 350 and roast the lamb for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 125.
8
Let rest 15 minutes before carving.
9
Pour any accumulated juices into a bowl and serve with the lamb.
326
kcal
Calories
20
g
Fat
33
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 anchovy fillets, 4 garlic cloves, thinly sliced, Finely grated zest of 2 lemons, 1 tablespoon chopped marjoram, and more.
Yes, Green-Olive-and-Lemon Crusted Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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