Roasted Leg of Lamb with Anchovies, Capers and Rosemary Recipe
This classic Roasted Leg of Lamb recipe features a flavorful herb and anchovy paste rubbed into the meat, then slow-roasted to tender perfection. The lamb is infused with garlic, capers, rosemary, and Dijon mustard, complemented by red wine and lemon juice for a juicy, aromatic roast ideal for special occasions or comforting family dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Lamb and Marinade
- 1 leg of lamb, bone in, exactly 4 pounds
- 2 tablespoons capers
- 4 garlic cloves, peeled
- 2 tablespoons Dijon mustard
- 2 sprigs fresh rosemary leaves
- 6 tablespoons unsalted butter
- 12 anchovy fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup red wine
- Juice of 1 lemon
Instructions
- Preheat and Prepare Lamb: Preheat the oven to 425°F. Using a sharp knife, make several incisions about 1 to 2 inches deep into the flesh of the leg of lamb to allow the marinade to penetrate deeply.
- Make Herb-Anchovy Paste: In a food processor with the blade attachment, combine anchovies, capers, garlic, Dijon mustard, unsalted butter, rosemary leaves, and salt. Pulse until all ingredients form a smooth, well-blended paste.
- Apply Paste to Lamb: Slowly smear the prepared paste all over the lamb's surface, ensuring it covers the entire leg. Gently push some of the paste into the incisions using your finger to maximize flavor infusion. Sprinkle the leg with black pepper evenly.
- Roast the Lamb: Place the lamb in a roasting pan. Pour the lemon juice and red wine into the bottom of the pan to keep the meat moist during cooking and add flavor. Roast in the preheated oven for 15 minutes at 425°F, then reduce the heat to 350°F and continue roasting for approximately 1 hour. Baste the lamb every 10 minutes with the pan juices to keep it juicy. For more well-done meat, roast longer as needed.
- Rest the Meat: Remove the lamb from the oven once the desired doneness is reached. Let the roast rest uncovered for 15 minutes before carving to allow the juices to redistribute for tender, flavorful slices.
- Check Doneness: Use an instant-read thermometer inserted into the thickest part of the meat without touching the bone to check internal temperature. For medium-rare, remove at 130°F and let rest to reach about 140°F. For medium or well-done, cook longer accordingly.
Notes
- Allowing the meat to rest after roasting is essential for juicy, tender lamb.
- The anchovy and caper paste adds a deep umami flavor that balances the richness of the lamb.
- Adjust cooking times based on your preferred level of doneness and oven variations.
- Use a food processor to ensure a smooth, even paste for better flavor distribution.
- Roasting with bone-in leg enhances flavor and juiciness of the meat.
