Roast Lamb With Garlic, Rosemary & Anchovies With R

Name: Roast Lamb With Garlic, Rosemary & Anchovies With Roast Vege
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 leg of lamb, about 1 3/4lbs; 2 garlic cloves, roughly chopped; 10 anchovies, chopped; 3 sprigs rosemary, cut into small pieces; 1 pinch black pepper; 2 large potatoes, peeled, chopped into chunks and blanched for roasting; 1 carrot, peeled and quartered; 1 parsnip, peeled and quartered; 1 leek, trimmed and quartered; 1 dash olive oil; salt and pepper

Servings: persons

1/2 leg of lamb, about 1 3/4lbs
2 garlic cloves, roughly chopped
10 anchovies, chopped
3 sprigs rosemary, cut into small pieces
1 pinch black pepper
2 large potatoes, peeled, chopped into chunks and blanched for roasting
1 carrot, peeled and quartered
1 parsnip, peeled and quartered
1 leek, trimmed and quartered
1 dash olive oil
salt and pepper

1
Preheat the oven to 200C/400u00b0F Take the leg of lamb and make incisions with a sharp knife.
2
Stuff the incisions with the garlic, anchovy fillets and rosemary.
3
Place the potatoes, carrot, parsnip and leek in a large roasting tin and drizzle with a small amount of olive oil.
4
Season the lamb with salt and freshly ground pepper and place on top of the vegetables. Roast in the oven for around 30 minutes - when the lamb is pierced, the juices should run a faint pink.
5
Remove the vegetables from the roasting tray and continue to cook the lamb if it needs more time. If it doesn't need any more cooking, then remove the lamb and leave to rest.
6
Place the partially-cooked potatoes in a different tray and continue to roast for around 20 minutes, until crisp and golden.
7
Serve slices of lamb with the vegetables and roasting juices.

394

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

You need 11 ingredients. The key ingredients include: 1/2 leg of lamb, about 1 3/4lbs, 2 garlic cloves, roughly chopped, 10 anchovies, chopped, 3 sprigs rosemary, cut into small pieces, and more.

Yes, Roast Lamb With Garlic, Rosemary & Anchovies With Roast Vege 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.

That's it — enjoy your meal!

Roast Lamb With Garlic, Rosemary & Anchovies With Roast Vege

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions