1 leg of lamb, bone in, exactly 4 pounds, or as close as possible
2 tablespoons capers
4 garlic cloves, peeled
2 tablespoons Dijon mustard
2 sprigs fresh rosemary leaves
6 tablespoons butter, unsalted
12 anchovy fillets
1 cup red wine
juice of a lemon
1 teaspoon each of salt and pepper
Takes ,
serves 6-8.
Instructions
Preheat oven to 425°F. Using a sharp knife, make incisions, about 1 to 2 inches deep, into the flesh of the lamb.
Place anchovies, capers, garlic, Dijon, butter, rosemary and salt into food processor with blade attachment. Pulse until ingredients become a well-blended paste.
Slowly smear paste over the entire leg of lamb. Also insert it into the incisions, using your finger to push in the paste. Sprinkle with black pepper and transfer to roasting pan. Pour lemon juice and red wine into pan and transfer to oven.
Roast for 15 minutes, then reduce heat to 350°F and cook for an additional hour basting the lamb with pan juices every 10 minutes. Cook a bit longer for more well-done meat.
Remove from oven and allow roast to rest uncovered for 15 minutes before carving.
NB - To determine doneness, insert an instant-read thermometer into the thickest part of the meat without touching the bone. If it registers 130°F, remove from the oven and allow to rest until internal temperature rises to about 140°F for medium-rare. Allow to roast longer for medium and well-done.
Roasted Leg Of Lamb
Ingredients
1 leg of lamb, bone in, exactly 4 pounds, or as close as possible
2 tablespoons capers
4 garlic cloves, peeled
2 tablespoons Dijon mustard
2 sprigs fresh rosemary leaves
6 tablespoons butter, unsalted
12 anchovy fillets
1 cup red wine
juice of a lemon
1 teaspoon each of salt and pepper
Directions
Preheat oven to 425°F. Using a sharp knife, make incisions, about 1 to 2 inches deep, into the flesh of the lamb.
Place anchovies, capers, garlic, Dijon, butter, rosemary and salt into food processor with blade attachment. Pulse until ingredients become a well-blended paste.
Slowly smear paste over the entire leg of lamb. Also insert it into the incisions, using your finger to push in the paste. Sprinkle with black pepper and transfer to roasting pan. Pour lemon juice and red wine into pan and transfer to oven.
Roast for 15 minutes, then reduce heat to 350°F and cook for an additional hour basting the lamb with pan juices every 10 minutes. Cook a bit longer for more well-done meat.
Remove from oven and allow roast to rest uncovered for 15 minutes before carving.
NB - To determine doneness, insert an instant-read thermometer into the thickest part of the meat without touching the bone. If it registers 130°F, remove from the oven and allow to rest until internal temperature rises to about 140°F for medium-rare. Allow to roast longer for medium and well-done.
Roasted Leg Of Lamb
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Rubbed with chopped herbs, garlic and anchovies then roasted, tender and juicy…
A tender, juicy ROASTED LEG OF LAMB is the goal. We’re here to help you achieve it!
Looking for that perfect ROASTED LEG OF LAMB recipe? Here it is! If just the thought of preparing lamb makes you nervous, this recipe is about to change all that. Follow these tried and tested tips and we guarantee you’ll enjoy a roast like no other. Tender, juicy and delicious, this recipe truly is a keeper.
We begin this journey with a shout out to our friends at DI LISO’S FINE MEATS, located in Toronto’s St. Lawrence Market. They provided us with the lamb for the story. There’s something to be said about developing a trusting relationship with the people who provide us with choice ingredients. These professionals will get to know your tastes and will always deliver products that meet your high expectations.
That said, here are a few tips on how to make ROASTED LEG OF LAMB:
SIZE
Try to purchase a leg of lamb, bone-in, that weights exactly 4 pounds. Doing so will allow you to roast leg of lamb to the cooking times as indicated. It’s the perfect size for serving 6 to 8 guests.
Everyone knows we often recommend buying local, and I think some of the tastiest lamb I’ve ever had comes from Ontario. When going to make this recipe, look for lamb that is naturally raised and never given antibiotics or hormones. You will taste the difference.
Always allow your leg of lamb to come to room temperature before roasting. Doing so helps ensure a tender roast.
RUB or MARINADE
Every time I make this recipe I think “So basically you’re slathering a buttered-up Caesar salad dressing onto this piece of meat?” It’s true, yet there’s something about the way everything melts onto and into the lamb that makes it so delicious. Feel free to increase the quantities of garlic or Dijon for more robust flavours, but promise me you’ll prepare the marinade with the anchovies. You will be amazed!
COAT AND BASTE
Although you may think the quantity of marinade is excessive it’s actually spot on. It’ll slowly melt as the ROASTED LEG OF LAMB cooks. I always suggest removing the roast from the oven and basting it on top of the stove or range, keeping the oven door closed while you do. It’s important that the internal temperature of the oven doesn’t fluctuate during the roast time.
RESTING
It’s really important to allow the finished roast leg of lamb rest uncovered for 15 minutes before carving. The rest period is an ideal time to finish your side dishes – perhaps something wonderful like our GARLIC MASHED POTATOES, our GINGER LIME SPICED CARROTS, a CREAMY COLESLAW, or our CREAMY SCALLOPED POTATO RECIPE. Add a stellar bottle of red and prepare to sit back and enjoy a truly phenomenal meal.
Finally, the ROASTED LEG OF LAMB recipe you’ve been dreaming of making!
1 leg of lamb, bone in, exactly 4 pounds, or as close as possible
2 tablespoons capers
4 garlic cloves, peeled
2 tablespoons Dijon mustard
2 sprigs fresh rosemary leaves
6 tablespoons butter, unsalted
12 anchovy fillets
1 cup red wine
juice of a lemon
1 teaspoon each of salt and pepper
Directions
Preheat oven to 425°F. Using a sharp knife, make incisions, about 1 to 2 inches deep, into the flesh of the lamb.
Place anchovies, capers, garlic, Dijon, butter, rosemary and salt into food processor with blade attachment. Pulse until ingredients become a well-blended paste.
Slowly smear paste over the entire leg of lamb. Also insert it into the incisions, using your finger to push in the paste. Sprinkle with black pepper and transfer to roasting pan. Pour lemon juice and red wine into pan and transfer to oven.
Roast for 15 minutes, then reduce heat to 350°F and cook for an additional hour basting the lamb with pan juices every 10 minutes. Cook a bit longer for more well-done meat.
Remove from oven and allow roast to rest uncovered for 15 minutes before carving.
NB - To determine doneness, insert an instant-read thermometer into the thickest part of the meat without touching the bone. If it registers 130°F, remove from the oven and allow to rest until internal temperature rises to about 140°F for medium-rare. Allow to roast longer for medium and well-done.
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