Anchovy and Rosemary Roasted Lamb

Name: Anchovy and Rosemary Roasted Lamb
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 9 fillets flat anchovy fillets, drained and patted dry; 1 teaspoons black pepper; 3 Tbsps chopped fresh rosemary; 6 garlic cloves; 3 kilograms semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied; 59 milliliters olive oil; 2 teaspoons salt

You can never have too many main course recipes, so give Anchovy and Rosemary Roasted Lamb a try. This gluten free, dairy free, and primal recipe serves 6. One serving contains 459 calories, 60g of protein, and 22g of fat. From preparation to the plate, this recipe takes around 5 hours. If you have semiboneless leg of lamb, pepper, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.

Ingredients you will need

Anchovies

Dry Seasoning Rub

Rosemary

Garlic

Ground Meat

Lamb

Cooking Oil

Equipment you will use

Knife

Bowl

Frying Pan

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F).

Ingredients you will need

Salt And Pepper