Roast Lamb With Anchovies

By Moira Hodgson

Updated October 10, 2023

Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(35)
Comments
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Featured in: FOOD; Cooked Anchovies: A Different Taste

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Ingredients

Yield:6 to 8 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

1 gram carbs; 178 milligrams cholesterol; 551 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 16 grams saturated fat; 37 grams fat; 374 milligrams sodium; 49 grams protein

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

  1. Step 1

    Preheat oven to 425 degrees. Trim the excess fat from the lamb and wipe the leg dry with paper towels.

  2. Step 2

    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.

  3. Step 3

    Roast the lamb for 12 to 15 minutes a pound, according to how rare or well done you like it.

  4. Step 4

    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.

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Ratings

4 out of 5
35 user ratings
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Comments

Padre

I agree with marureen. But I think I will double the anchovies and oil to the sauce mixture.

Maureen

The time specified was not enough time. Despite reaching 140 degrees internal temperature, I had to put it back in the oven for at least 30 minutes more. also, the anchoives just sat on the meat rather than melting into a sauce. Next time I will mince the anchovies and make a paste with the garlic and rosemary.

Jennifer A.

I used anchovy paste and it worked great! I made this first in 2017 - I’m surprised that there were only 2 comments for this recipe in April 2026.

Padre

I agree with marureen. But I think I will double the anchovies and oil to the sauce mixture.

Maureen

The time specified was not enough time. Despite reaching 140 degrees internal temperature, I had to put it back in the oven for at least 30 minutes more. also, the anchoives just sat on the meat rather than melting into a sauce. Next time I will mince the anchovies and make a paste with the garlic and rosemary.

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