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
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Md Mustafiz Ahmed
[email protected]This lamb dish is a great way to impress your guests. It's easy to make and the results are stunning. I would definitely recommend this recipe to others.
Ahmed Rizk
[email protected]This was a great recipe! The lamb was cooked to perfection and the sauce was delicious. I would definitely recommend this recipe to others.
Owin Cruz
[email protected]This lamb dish is a great way to use up leftover lamb. It's easy to make and the results are delicious.
Mbali Elliot
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy.
Hadly Werrant
[email protected]This was a great recipe! I would definitely recommend it to others.
Monica Orndorff
[email protected]The lamb was a bit tough, but the sauce was delicious.
Sun Sun
[email protected]I found this recipe to be a bit too salty. I would recommend using less anchovy paste next time.
Carolyn Ventura Martinez
[email protected]This was a good recipe, but I would have preferred it if the lamb was cooked a little more.
William Mbatia
[email protected]This lamb dish is a great way to impress your guests. It's easy to make and the results are stunning.
Scarlett Vasquez
[email protected]I'm not a huge fan of lamb, but I really enjoyed this dish. The anchovy and rosemary gave it a unique and delicious flavor.
muhamad Gg
[email protected]This was a great recipe! The lamb was juicy and flavorful, and the sauce was perfect.
MD Khan Khan45678
[email protected]I've never cooked lamb before, but this recipe made it so easy. The lamb was cooked to perfection and the sauce was delicious.
KURD POST
[email protected]This lamb dish was a hit at my dinner party! Everyone raved about how tender and flavorful it was.
Elizabeth Hutson
[email protected]This was an amazing dish to make for my family and friends. It was easy to follow and the results were incredible.