Herb-crusted leg of lamb with anchovies

Herb-crusted leg of lamb with anchovies

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

Roast lamb encrusted with herbs is wonderfully succulent. In this recipe we also stud the roast with anchovies and garlic. Put potatoes and vegetables around the meat and everything is conveniently cooked in the same roasting tin.

Ingredients

Quantity Ingredient
1 leg of lamb on the bone, (about 2.5 kg)
50g tin anchovies
4 large garlic cloves, halved
1 teaspoon sea salt
3 tablespoons fresh thyme
or 1 1/2 tablespoons dried thyme
4-5 sprigs fresh rosemary
kitchen string
potatoes, carrots, red onions, (optional)
freshly ground black pepper

Method

  1. Preheat the oven to 175°C. Using a small sharp knife, make 8 small incisions in the lamb. Put ½-1 anchovy and half a garlic clove into each hole. Season the meat with salt and pepper. Pat thyme all over the lamb, arrange the rosemary on top and attach them with kitchen string. Place a meat thermometer in the lamb, making sure the tip of the thermometer is not near the bone.
  2. Put the meat in a roasting tin and roast it in the oven for 1 hour. At this point, you can place potato halves or quarters, carrot pieces and wedges of red onion around the roast. Continue roasting, raising the temperature to 200°C for the last 15 minutes. The roast lamb will be pink inside when the thermometer reaches 62°C, and well done at 70°C. Let the meat rest under foil for 15 minutes before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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