Leg of Lamb Nicoise Recipe

Name: Leg of Lamb Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds leg of lamb; 1 x salt; 1 x black pepper; 4 each garlic cloves; ⅓ cup parsley leaves packed; 2 tablespoons anchovy paste; 2 tablespoons red wine vinegar; 1/2 teaspoon rosemary leaves dried; 1/2 teaspoon marjoram; 1/2 teaspoon oregano; 1/2 teaspoon thyme; 1/4 cup olive oil

Servings: persons

3 pounds leg of lamb
1 x salt
1 x black pepper
4 each garlic cloves
⅓ cup parsley leaves packed
2 tablespoons anchovy paste
2 tablespoons red wine vinegar
1/2 teaspoon rosemary leaves dried
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 cup olive oil

1
Use fresh or frozen leg.
2
If using frozen, thaw in refrigerator overnight.
3
Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets.
4
Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper.
5
Set aside.
6
Mince garlic and parsley by adding to food processor with motor on.
7
Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 teaspoon pepper.
8
Add oil very slowly through feed tube with motor running.
9
Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it.
10
Cover and marinate in refrigetator several hours or overnight.
11
Bring out to room temperature 3 minutes before cooking.
12
Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element.
13
Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side.
14
Alternatively, grill about 12 minutes a side.
15
Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.

1301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds leg of lamb, 1 x salt, 1 x black pepper, 4 each garlic cloves, and more.

Yes, Leg of Lamb Nicoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Leg of Lamb Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions