Anchovy And Rosemary Roasted Lamb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

ANCHOVY AND ROSEMARY LAMB



Anchovy and Rosemary Lamb image

from the april edition of gourmet, this is simple and delicious. prep time doesn't incluse 1 hour of marinating.

Provided by chia2160

Categories     Lamb/Sheep

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 7

6 garlic cloves
9 flat anchovy fillets, drained and patted dry
1/4 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
6 -7 lbs semiboneless leg of lamb, all but a thin layer of fat discarded and lamb tied (aitchbone removed)
2 teaspoons salt
3/4 teaspoon black pepper

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.

More about "anchovy and rosemary roasted lamb recipes"

SLOW ROASTED LAMB WITH ANCHOVY AND ROSEMARY
Oct 18, 2015 Instructions. Pre-heat the oven to 140°C/Gas Mark 1/275ºF (for overnight cooking) or 170°C/Gas Mark 3/325ºF (for quicker cooking). Pull the …
From sprinklesandsprouts.com
  • Pre-heat the oven to 140°C/Gas Mark 1/275ºF (for overnight cooking) or 170°C/Gas Mark 3/325ºF (for quicker cooking).
  • Pull the rosemary leaves off the stems and place in a small bowl. Peel the garlic and cut each clove into 3 thick slices.


ROAST LEG OF LAMB WITH ANCHOVY AND ROSEMARY - THE …
Nov 2, 2018 Method. Remove the lamb leg from the fridge half an hour before starting your preparation. Preheat the oven to 180˚C/gas 4. Roughly chop the …
From thehappyfoodie.co.uk
Servings 4-6
Category Dinner, Lunch, Main Course


ROSEMARY & ANCHOVY LAMB | ROAST LAMB RECIPES | TESCO REAL FOOD
Preheat the oven to gas 4, 180°C, fan 160°C. Cut string around the lamb and unroll the joint. Season the inside and spread the rosemary, garlic and anchovy evenly over the meat. Re …
From realfood.tesco.com


SLOW ROASTED LAMB SHOULDER WITH ROSEMARY
Rub all over lamb, then place on top of potatoes. Cover with foil and roast in oven for 3 ½ - 4 hours until very tender, removing foil for final 30 minutes. Cover loosely with foil to rest and set aside for 20 minutes. While the lamb rests, …
From australianlamb.com.au


PERFECT ROAST LEG OF LAMB | JAMIE OLIVER RECIPES
Method. Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves. With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm …
From jamieoliver.com


BBQ ROASTED LAMB RIBS - A SUMMER RECIPE - GREEDY …
Mar 6, 2024 Cook lamb ribs in the oven for 1.5 to 2 hours or until tender. For the BBQ Sauce: Place all the BBQ ingredients in a medium saucepan on the stove over medium heat while the ribs are cooking. Stir well to combine all the …
From greedygourmet.com


SLOW-ROASTED LAMB SHOULDER WITH GARLIC AND ROSEMARY
Slow-Roasting: Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Roast the lamb shoulder for about 3.5 to 4 hours, basting occasionally with the pan juices, …
From mudgeemeat.com.au


SWEDISH ROAST LEG OF LAMB WITH ANCHOVIES RECIPE
Mar 31, 2014 Spread the 25g butter all over the outside of the lamb and season it well all over. Lightly oil a roasting tin with a little oil from the drained anchovies, then put the rosemary sprigs in the centre with any leftover garlic. Put the …
From deliciousmagazine.co.uk


GARLIC ANCHOVY ROAST LAMB - TASTE OF FRANCE
Instructions. Preheat the oven to 230°C (450°F) Gas 8. Bring the lamb to room temperature. Season the lamb with salt and pepper. Using a small, sharp knife, make little incisions in the lamb flesh on all sides of the leg. Take a piece of …
From tasteoffrancemag.com


SLOW-ROASTED BONELESS LEG OF LAMB RECIPE - SERIOUS EATS
Jan 31, 2024 While lamb is resting, increase oven temperature to 500°F (260°C). Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 5 minutes. Remove twine …
From seriouseats.com


LAMB WITH ANCHOVY AND ROSEMARY - THE HAPPY FOODIE
Method. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blitz …
From thehappyfoodie.co.uk


ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY
Apr 4, 2020 STEP 2. Put the butter, crushed garlic cloves, rosemary and anchovies into a blender and whizz until smooth. Transfer to a bowl, add the lemon juice and black pepper, and stir to combine. Rub the anchovy …
From olivemagazine.com


ROAST LAMB WITH ANCHOVY, GARLIC AND ROSEMARY - COOKTOGETHER
Mar 10, 2024 Put the butter, garlic cloves, rosemary leaves, lemon juice and anchovies into a small food processor and blend until get a paste. Make a few slits into the meat. Rub the paste …
From cooktogether.com


LAMB WITH ANCHOVY, GARLIC & ROSEMARY | RECIPES
Jul 15, 2020 Instructions. Preheat the oven to 150C/130C fan/Gas 2. Pour the oil from the tin of anchovies into a large ovenproof casserole dish, add a little olive oil to make up to 1 tbsp if necessary, and heat to moderate on top of the …
From moorlandseater.com


ROAST LAMB LEG RECIPE - GREAT BRITISH CHEFS
1. Preheat the oven to 160°C/gas mark 3. 2. To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the …
From greatbritishchefs.com


ROSEMARY ROASTED LEG OF LAMB - NADIA LIM
Pat lamb dry with paper towels and slather with the marinade. Transfer to a large roasting dish. Cover and set aside to marinate and bring up to room temperature (about 1 hour). Preheat oven to 180°C. Roast lamb for about 25 minutes per …
From nadialim.com


ROAST LAMB WITH GARLIC, ROSEMARY AND ANCHOVIES
Using a mortar and pestle or a blender, blend ⅔ of the anchovies (or ⅔ of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions. 2. Mix remaining …
From thevillagebutchery.com.au


ROAST LAMB SHANK WITH LEMON, DILL AND FENNEL - BBC
Throw the onions, bay, dill and fennel into a roasting tin, then add the lamb shanks and the sliced lemons around. Add the stock to the tin and roast for 30–40 minutes until coloured.
From bbc.co.uk


HESTON BLUMENTHAL'S ROAST LEG OF LAMB RECIPE - LOVEFOOD.COM
12 anchovies, sliced in half lengthways; 6 garlic cloves, peeled and halved (germ removed) 20 g fresh rosemary; 4.4 lbs whole leg of lamb; 1 sprinkling sea salt, to season; 3 tbsp groundnut …
From lovefood.com


GREEK ROASTED POTATOES WITH LEMON | HEALTHY SEASONAL RECIPES
4 days ago Instructions. Position one rack in the center of the oven, and one rack 6 inches from the top. Preheat oven to 400 degrees F. Mix oregano, thyme, paprika, salt and pepper in a …
From healthyseasonalrecipes.com


NIGEL SLATER SLOW ROAST SHOULDER OF LAMB | BRITISH CHEFS TABLE
Preheat the oven: Set the oven to 180°C (350°F, gas mark 4). Prepare the lamb: Place the lamb in a roasting tin, rub with olive oil, and season lightly with sea salt. Pierce the lamb 16 times …
From britishchefstable.com


Related Search