Roast Leg of Lamb, Pompeii Style Recipe

Name: Roast Leg of Lamb, Pompeii Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 1 leg of lamb, bone-in, about 5 pounds; Salt and freshly ground black pepper; 2 teaspoons fresh thyme; 2 teaspoons anchovy paste; 1 red onion, cut into 1/2-inch cubes; 1 carrot, cut in 1-inch length pieces; 1 stalk celery, cut in 1-inch length pieces; Date Sauce, recipe follows; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried; 5 dried dates, pitted and roughly chopped; 1 teaspoon anchovy paste; 1/4 cup dry red wine; 1/4 balsamic reduction, see note below; 1/4 cup olive oil; Salt and pepper

Servings: persons

6 tablespoons extra-virgin olive oil
1 leg of lamb, bone-in, about 5 pounds
Salt and freshly ground black pepper
2 teaspoons fresh thyme
2 teaspoons anchovy paste
1 red onion, cut into 1/2-inch cubes
1 carrot, cut in 1-inch length pieces
1 stalk celery, cut in 1-inch length pieces
Date Sauce, recipe follows
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
5 dried dates, pitted and roughly chopped
1 teaspoon anchovy paste
1/4 cup dry red wine
1/4 balsamic reduction, see note below
1/4 cup olive oil
Salt and pepper

1
Preheat oven to 425 degrees F.
2
In a heavy-bottomed roasting pan, heat olive oil over medium heat.
3
In a small bowl, combine the thyme with the anchovy paste.
4
Season lamb with the salt and pepper, and smear lamb entirely with the thyme and anchovy paste mixture.
5
Brown the lamb on all sides in the roasting pan.
6
Add the onion, carrot, and celery and place lamb in oven.
7
Roast for 1 hour and 30 minutes, or until meat is fork tender.
8
Serve with the date sauce.
9
Using a mortar and pestle (or food processor) combine thyme, dates, and anchovy paste, and pulverize into a paste.
10
Add the red wine, balsamic reduction, and olive oil and continue to pulverize until completely combined.
11
Season with salt and pepper.
12
Note: To make balsamic reduction, pour 1 cup balsamic vinegar into a sauce pan and simmer over low heat.
13
Reduce down to 1/4 cup to make a syrup, or reduction, of balsamic vinegar.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 1 leg of lamb, bone-in, about 5 pounds, Salt and freshly ground black pepper, 2 teaspoons fresh thyme, and more.

Yes, Roast Leg of Lamb, Pompeii Style 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.

Roast Leg of Lamb, Pompeii Style

How did you like this recipe?

Frequently Asked Questions