Roasted Leg of Lamb With Garlic, Anchovies and Rosemary
Source: Fabrice Marcon, Mistral Rotisserie.
Serves 4 to 6
1 leg of lamb, about 6 lbs.
4 garlic cloves, cut into slivers
6-8 anchovy filets, cut into about 24 small pieces
24 small rosemary sprigs
4 tablespoons olive oil
Salt and ground black pepper
6-8 tablespoons red wine
4-6 tablespoons diced butter
Sprigs of rosemary
Preheat the oven to 400 degrees F.
For the meat
- With the point of a sharp knife, cut slits 1 inch apart down the leg of the lamb in 4 evenly spaced rows, making between 6 and 8 slits per row. Insert 1 sliver of garlic into each hole, leaving a third of the length of each sliver sticking out of the lamb. With the point of the knife insert 1 small piece of anchovy into each hole with the garlic. Finally, insert 1 small sprig of rosemary into each hole with the garlic and anchovy.
- Place the leg of lamb in a well-buttered heatproof oval au gratin dish or roasting pan. Spoon over the olive oil. Season generously with salt, freshly ground black pepper and cayenne and roast in the preheated oven for 1 ¼ – 1 ½ hours, basting with the pan juices occasionally, not frequently. If you prefer your lamb less pink, increase the cooking time. Fifteen minutes before the end of the cooking time, surround the roast with the rosemary garnish. Continue cooking until the meat is tender.
When the roast is finished to your liking, transfer it to a hot serving platter and leave it to set for 10-15 minutes before carving into even slices. Skim the fat from the pan juices and stir in the red wine scraping the crusty bits from the bottom of the pan. Whisk the diced butter into the sauce. Correct the seasoning and add more salt, pepper and cayenne to taste. Serve the sauce with the roast.