Roast Leg of Lamb With Anchovies
Published January 26, 1982
- Total Time
- 30 minutes, plus 2 hours' marinating or overnight refrigeration
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Ingredients
1 8-pound leg of lamb
¾ cup plain yogurt
3 cans flat anchovies with their oil
2 cloves garlic, minced
Freshly ground pepper to taste
Nutritional analysis per serving (12 servings)
2 grams carbs; 217 milligrams cholesterol; 668 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 19 grams saturated fat; 45 grams fat; 593 milligrams sodium; 60 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Preheat oven to 425 degrees. Arrange anchovies over the lamb, sprinkle with their oil, garlic and pepper.
- Step 3
Roast the lamb for 12 to 15 minutes a pound, however you like it.
- Step 4
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.
Private Notes