ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY
Provided by Aleksandra Crapanzano
Categories dinner, main course
Time 2h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram
SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium
ROAST LAMB WITH ANCHOVIES
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Trim the excess fat from the lamb and wipe the leg dry with paper towels.
- Remove the anchovies from their oil and pour the oil into a small bowl. Mix in the garlic, mustard and rosemary. Spread this mixture over the lamb and arrange the anchovies on top. Season with pepper.
- Roast the lamb for 12 to 15 minutes a pound, according to how rare or well done you like it.
- Remove the lamb from the oven and let it rest for a few minutes. Slice it thin and arrange the slices on a heated platter. Degrease the juices and pour them over the top.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams
ANCHOVY AND ROSEMARY ROASTED LAMB
Categories Lamb Marinate Roast Easter Quick & Easy Dinner Rosemary Spring Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Marinate lamb:
- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
- Roast lamb:
- Put oven rack in middle position and preheat oven to 400°F.
- Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
ROAST LAMB WITH GARLIC, ROSEMARY & ANCHOVIES WITH ROAST VEGE
Anchovies, garlic and rosemary add a delicious depth of flavour to roast lamb in this Mediterranean-inspired meal.
Provided by English_Rose
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400°F Take the leg of lamb and make incisions with a sharp knife.
- Stuff the incisions with the garlic, anchovy fillets and rosemary.
- Place the potatoes, carrot, parsnip and leek in a large roasting tin and drizzle with a small amount of olive oil.
- 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.
- 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.
- Place the partially-cooked potatoes in a different tray and continue to roast for around 20 minutes, until crisp and golden.
- Serve slices of lamb with the vegetables and roasting juices.
Nutrition Facts : Calories 208.6, Fat 1.9, SaturatedFat 0.4, Cholesterol 8.5, Sodium 395.6, Carbohydrate 41.9, Fiber 6.2, Sugar 4.2, Protein 7.5
ROAST LAMB WITH ANCHOVY CREAM
Anchovies are used to season this roast leg of lamb in a creamy sauce. Serve with potatoes and greens for a satisfying Sunday lunch
Provided by Diana Henry
Categories Dinner, Main course
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 240C/220C fan/gas 9. Put the leg of lamb in a roasting tin that it fits into snugly - you don't want a lot of room around the meat. Make about 20 small incisions all over the lamb using a sharp knife, then pack each cut with the sliced garlic, an anchovy half and butter.
- Roast for 20 mins, then reduce the temperature to 200C/180C fan/gas 6, add the wine and rosemary and roast for another 50 mins, spooning the juices over the lamb every so often.
- Transfer the lamb to a serving platter, cover with foil and insulate with towels or return to the oven, leaving the door slightly ajar. Leave to rest for 15-20 mins.
- Finely chop the remaining anchovies and heat the olive oil in a medium frying pan. Cook the anchovies and crushed garlic over a low heat, pressing the anchovies with the back of a spoon so they dissolve. Remove from the heat and quickly whisk in the cream so the mixture emulsifies. Season with pepper. Gently warm through the anchovy cream, but don't boil it.
- Skim any fat from the roasting tin and discard, leaving the juices behind. Carve the lamb and spoon over some of the roasting juices. Serve with potatoes and greens, if using, and a jug of the anchovy cream on the side.
Nutrition Facts : Calories 527 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 38 grams protein, Sodium 1.2 milligram of sodium
BEST ROAST LAMB
This delicious recipe is by British cook, Simon Hopkinson. You may think that anchovies are a strange ingredient to season a roast, but they do perform magic. Anchovies are the secret ingredient to Worcestershire Sauce, so the idea of using them as seasoning is not far-fetched at all (and think of Thai Fish Sauce!). Free your mind, and the rest will follow.
Provided by evelynathens
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 220C/Gas 7/425°F With a small sharp knife, make about 12 incisions 5cm deep in the fleshy side of the joint. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push all of them right in with your little finger. Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind over plenty of black pepper. Place the lamb in a roasting tin and pour the wine around. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes.
- Turn the oven temperature down to 180C/Gas 4/360F and roast the lamb for a further hour, or slightly more, depending on how you like your meat. Baste from time to time with the winey juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
- Taste the juices and see if any salt is necessary - it shouldn't be, because of the anchovies. During roasting, the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If it's too thin, a quick bubble on the hob should improve the consistency. Mashed potato is good with this.
Nutrition Facts : Calories 683.6, Fat 45.5, SaturatedFat 21.3, Cholesterol 208.4, Sodium 847.9, Carbohydrate 3.4, Fiber 0.3, Sugar 0.9, Protein 51.8
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