Roast Leg of Lamb, Pompeii Style

Name: Roast Leg of Lamb, Pompeii Style
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon anchovy paste; 2 teaspoons anchovy paste; 0 balsamic reduction, see note below; 1 carrot, cut in 1-inch length pieces; 1 stalk celery, cut in 1-inch length pieces; 5 dried dates, pitted and roughly chopped; 59 milliliters dry red wine; 2 teaspoons fresh thyme; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried; 1 leg of lamb, bone-in, about 5 pounds; 59 milliliters olive oil; 6 Tbsps extra-virgin olive oil; 1 red onion, cut into 1/2-inch cubes; 6 servings Salt and pepper; 6 servings Salt and freshly ground black pepper

Roast Leg of Lamb, Pompeii Style might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 50g of protein, 34g of fat, and Head to the store and pick up carrot, anchovy paste, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

In a heavy-bottomed roasting pan, heat olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Roasting Pan

In a small bowl, combine the thyme with the anchovy paste. Season lamb with the salt and pepper, and smear lamb entirely with the thyme and anchovy paste mixture. Brown the lamb on all sides in the roasting pan.

Ingredients you will need

Salt And Pepper

Anchovy Paste

Thyme

Lamb

Equipment you will use

Roasting Pan

Bowl

Add the onion, carrot, and celery and place lamb in oven. Roast for 1 hour and 30 minutes, or until meat is fork tender.

Ingredients you will need

Carrot

Celery

Onion

Lamb

Meat

Equipment you will use

Oven

Serve with the date sauce.

Ingredients you will need

Sauce

Dates

Using a mortar and pestle (or food processor) combine thyme, dates, and anchovy paste, and pulverize into a paste.

Ingredients you will need

Anchovy Paste

Dates

Thyme

Equipment you will use

Mortar And Pestle

Food Processor

Add the red wine, balsamic reduction, and olive oil and continue to pulverize until completely combined. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Reduction

Red Wine

Note: To make balsamic reduction, pour 1 cup balsamic vinegar into a sauce pan and simmer over low heat. Reduce down to 1/4 cup to make a syrup, or reduction, of balsamic vinegar.

Ingredients you will need

Balsamic Vinegar