Roast Leg Of Lamb With Anchovies And Shallots Recipes

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ROAST LEG OF LAMB



Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
  • Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY



Roast Leg of Lamb With Anchovy, Garlic and Rosemary image

Provided by Aleksandra Crapanzano

Categories     dinner, main course

Time 2h

Yield Serves 4

Number Of Ingredients 10

1 4-pound bone-in leg of lamb
4 large garlic cloves, peeled and sliced lengthwise into thirds
20 anchovy fillets in oil, drained
1 bunch rosemary
6 tablespoons butter, softened
Freshly ground black pepper
1 2/3 cups white wine
Juice of 1 lemon
Salt, as needed
1 small bunch of watercress, to garnish (optional)

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



Slow-roast shoulder of lamb with anchovy & rosemary image

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

4 rosemary sprigs, leaves removed
4 garlic cloves , crushed
1 tbsp capers , finely chopped
3 anchovy fillets in oil, drained and finely chopped
2 tbsp olive oil
2 whole lemons
1 ½kg shoulder of lamb , on the bone
2 red onions , cut into wedges
small glass white wine

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



Roast Lamb With Anchovies image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 4- to 5-pound leg of lamb, bone in
1 can flat anchovies, with their oil
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon rosemary leaves
Freshly ground pepper to taste

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

ROAST LEG OF LAMB WITH ANCHOVIES AND SHALLOTS



Roast Leg of Lamb With Anchovies and Shallots image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time P2DT2h

Yield 8 to 10 servings

Number Of Ingredients 15

1 6- to 8-pound semi-boned leg of lamb
2 cans flat anchovies, with their oil
4 tablespoons olive oil
3 to 4 cloves garlic
Freshly ground pepper
20 large shallots in their skins
4 sprigs fresh rosemary
Lamb, beef or veal bones (about 3 to 4)
3 carrots, sliced
1 medium onion, sliced
3 stalks celery, sliced
2 sprigs parsley
1 bottle dry white wine
2 cups canned Italian plum tomatoes, with their juice
1 bay leaf

Steps:

  • Two days in advance. Pat the lamb dry with paper towels. Mash the anchovies with two tablespoons olive oil and the oil from their cans into a paste and spread the mixture over the lamb. Cut the garlic into slivers. Make small incisions under the skin of the lamb and insert slivers of garlic into them. Sprinkle the lamb with pepper, wrap in foil and refrigerate.
  • A day in advance. Preheat oven to 400 degrees. Roast the bones for 30 minutes or until browned. Add the vegetables and cook for a further 30 minutes. Put the bones and the vegetables in a large stock pot and add two quarts water, the parsley, wine, tomatoes and bay leaf. Simmer, uncovered, for two hours. Strain the stock into a clean container and refrigerate, discarding the vegetables.
  • The following day, skim off the fat from the stock and discard. Boil the stock down to one cup. Set aside.
  • On the day of the dinner. Preheat oven to 375 degrees. Place the shallots and two tablespoons of olive oil in the bottom of a large roasting pan. Place the lamb on a rack on top. Roast for about 15 minutes a pound depending on how well done you like it (it is usually best served pink), about two-and-a-half hours altogether.
  • Heat the sauce in a small saucepan. When the lamb is cooked, remove to a heated platter. Remove the shallots with tongs and place them around the lamb. Decorate with sprigs of rosemary.
  • Pour off the fat from the roasting juices. Add the cooking juices to the sauce. Bring to boil, correct seasoning and serve separately in a sauce boat.

Nutrition Facts : @context http, Calories 935, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 52 grams, Fiber 7 grams, Protein 66 grams, SaturatedFat 21 grams, Sodium 559 milligrams, Sugar 16 grams

ROAST LEG OF LAMB WITH ANCHOVIES



Roast Leg of Lamb With Anchovies image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 2h30m

Yield 12 servings

Number Of Ingredients 5

1 8-pound leg of lamb
3/4 cup plain yogurt
3 cans flat anchovies with their oil
2 cloves garlic, minced
Freshly ground pepper to taste

Steps:

  • Trim loose fat from the lamb and wipe the leg dry with paper towels. Marinate in the yogurt for two hours at room temperature or, refrigerated, for two days or overnight.
  • Preheat oven to 425 degrees. Arrange anchovies over the lamb, sprinkle with their oil, garlic and pepper.
  • Roast the lamb for 12 to 15 minutes a pound, however you like it.
  • Remove from the oven and let rest for a few minutes. Slice thin and arrange on a heated platter. Pour the juices over the slices and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 47 grams, SaturatedFat 15 grams, Sodium 554 milligrams, Sugar 1 gram

ANCHOVY AND ROSEMARY ROASTED LAMB



Anchovy and Rosemary Roasted Lamb image

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

6 garlic cloves
9 flat anchovy fillets, drained and patted dry
1/4 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
2 teaspoons salt
3/4 teaspoon black pepper
Special Equipment
a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer

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 ANCHOVY CREAM



Roast lamb with anchovy cream image

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

2kg leg of lamb
6 garlic cloves , 4 sliced, 2 crushed
16 anchovies in oil, drained and halved
50g butter , at room temperature
175ml dry white wine
2 small rosemary sprigs
50ml extra virgin olive oil
150ml double cream
boiled new potatoes and steamed greens, to serve (optional)

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

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