Equipment
* optional
Ingredients
Lamb
- 2200 g leg of lamb, bone-in, at room temperature for 30-45 minutes before roasting
- 40 g anchovy fillets, packed in oil, drained
- 8 garlic, peeled, divided
- 15 g fresh rosemary, leaves picked from about 4 large sprigs, plus 2 whole sprigs for the pan
- 45 ml olive oil, extra-virgin, divided
- 15 g dijon mustard, smooth
- 5 g lemon zest, finely grated from 1 unwaxed lemon
- 15 g sea salt, flaky or coarse, plus extra for finishing
- 5 g black pepper, coarsely ground
Pan Jus (Optional)
- 1 shallot, peeled and finely chopped
- 120 ml red wine
- 250 ml lamb stock
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 405 kcal
- Protein
- 43 g
- Carbohydrates
- 5 g
- Fat
- 23 g
- Water
- 149 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove the leg of lamb from the refrigerator 30 to 45 minutes before roasting. Pat the surface thoroughly dry with paper towels, removing any excess moisture from the packaging. Leave it uncovered on a tray at cool room temperature.
Using a sharp boning or paring knife, make about 16 small deep incisions (about 2.5 cm / 1 inch deep) across the surface of the lamb, spacing them evenly. Slice the 2 reserved garlic cloves into thin slivers and tuck one sliver into each incision.
In a small food processor or mortar and pestle, combine the drained anchovy fillets, 6 peeled garlic cloves, 8 g of rosemary leaves, 30 ml of olive oil, the Dijon mustard, and the lemon zest. Pulse or pound until a coarse, spreadable paste forms. Season lightly with pepper; the anchovies provide ample salt.
Rub the anchovy-garlic paste thoroughly over the entire surface of the lamb, pressing it firmly into every incision so the flavors can work into the meat. Drizzle with the remaining 15 ml of olive oil and massage to coat evenly.
Sprinkle the lamb generously with the flaky sea salt and the remaining pepper, pressing so the seasoning adheres to the oil-coated surface. Tuck the 2 extra rosemary sprigs around the lamb.
Place the lamb fat-side up on the rack set inside a roasting pan. Transfer to the center of a preheated oven at 230°C (450°F) and roast for 20 minutes to develop a deep brown crust.
Reduce the oven temperature to 180°C (360°F). Continue roasting, basting every 20 minutes with the pan juices. Plan on roughly 25 to 30 minutes per 500 g at this temperature, so a 2.2 kg leg needs about 1 hour 30 minutes in total at the lower temperature after the initial sear.
Begin checking the internal temperature after 1 hour at the lower temperature. Insert an instant-read thermometer into the thickest part of the leg, away from bone. For medium doneness, remove the lamb from the oven when the thermometer reads 60°C (140°F); it will rise to 63°C (145°F) during the rest. Whole cuts of lamb require a minimum internal temperature of 63°C (145°F) with at least 3 minutes rest per food safety guidelines.
Transfer the lamb to a warm carving board, tent loosely with aluminum foil, and let it rest for at least 20 minutes before carving. Resting allows the juices to redistribute through the meat rather than running out when sliced.
While the lamb rests, prepare the optional pan jus. Place the roasting pan with its drippings over medium heat on the stovetop. Add the chopped shallot and cook for 2 minutes until softened, scraping up any browned bits from the base of the pan with a wooden spoon.
Pour in the red wine and simmer for 2 minutes until reduced by half. Add the lamb stock and continue to simmer for about 5 minutes, or until the liquid reduces to roughly 180 ml and lightly coats the back of a spoon. Season to taste with salt and pepper, then strain through a fine mesh sieve into a small saucepan and keep warm.
Carve the lamb against the grain into thin slices, working from the shank end toward the thicker top. If bone-in, run the knife along the femur to release the meat cleanly from the bone in large sections, then slice each section across the grain.
Arrange the slices on a warmed platter or individual plates. Spoon the warm pan jus over or alongside. Finish with a final flake of sea salt and a small fresh rosemary sprig if desired. Serve immediately.
Chef's Notes
- Anchovies are a classic Mediterranean pairing with lamb because the glutamic acid and salt amplify the meat's savory notes without leaving any overt fish flavor after roasting - the fillets essentially dissolve into the flesh.
- Always pull lamb a few degrees below your target internal temperature because carryover cooking during the 20-minute rest will add approximately 3°C (5°F).
- For extra-crisp, almost crackling-like crust on a fatty leg, score the fat cap in a shallow crosshatch pattern before applying the herb paste, taking care not to cut into the meat itself.
- If using a boneless, rolled, and tied leg, reduce the lower-temperature roasting time by about 15 to 20 percent because the uniform thickness cooks faster than a bone-in irregular shape.
- Save the bone after carving - simmer it with onion, carrot, and celery for 4 hours to make an exceptional lamb stock for soups, risottos, or a base for pea and mint soup.
Storage
Refrigerator: 3 days — Cool to room temperature within 2 hours of cooking, then store in a covered container or wrapped tightly.
Freezer: 2 months — Slice before freezing for easier portioning. Wrap tightly in plastic wrap then foil to prevent freezer burn.
Reheating: Reheat slices gently in a covered pan with a splash of stock or pan juices at 150°C (300°F) until heated through to 74°C (165°F) internal temperature.
Troubleshooting
Lamb is overcooked and dry
Cause: Oven ran hot, leg was left uncovered for too long, or the internal temperature was overshot
Fix: Slice thinly and serve with abundant pan jus or a mint sauce to moisten; cannot restore juiciness to well-done meat
Prevention: Use a calibrated instant-read thermometer and pull the lamb at 60°C/140°F for medium, accounting for carryover cooking during the rest
Anchovy flavor is too pronounced or fishy
Cause: Too many fillets were used, or the paste was not balanced with enough oil, lemon, or mustard
Fix: Counter with extra lemon juice, fresh mint, or a yogurt-based sauce alongside; the flavor cannot be fully removed once cooked in
Prevention: Stick to the 40 g quantity for a 2.2 kg leg; the anchovies should taste savory and deep, not overtly fishy
Crust is pale rather than mahogany
Cause: Lamb was not patted dry, oven temperature was inaccurate, or the leg went in cold from the refrigerator
Fix: Cannot be fixed mid-roast without overcooking the interior; broil for 1 to 2 minutes at the end, watching carefully to avoid burning
Prevention: Pat the surface thoroughly dry before seasoning and let the lamb rest at room temperature for 30 to 45 minutes before roasting
Uneven cooking - some parts raw, others overdone
Cause: Lamb was cooked straight from the refrigerator, or the leg is unusually irregular in shape
Fix: Return thinner portions to the oven briefly while protecting already-cooked sections with foil; slice unevenly cooked parts and reserve them for pan-frying or a hash
Prevention: Allow the leg to rest at room temperature for 30 to 45 minutes before roasting; tuck the thinner shank end underneath or shield with foil if needed
Meat sticks to the rack and shreds when lifted
Cause: Lamb was not rested long enough, or slices were cut with the grain
Fix: Cannot be undone once sliced; serve as pulled lamb or shred into a shepherd's pie filling
Prevention: Rest the lamb for a full 20 minutes and always slice against the grain for tender pieces
Cultural Context
Roast leg of lamb holds a cherished place in British cuisine as the centerpiece of the Sunday roast and a beloved fixture at Easter and Christmas tables, traditions that stretch back centuries. The pairing of anchovy, garlic, and rosemary draws from the broader Mediterranean custom of preserving and intensifying lamb's flavor through salt-cured fish, alliums, and woody herbs - a combination found in Italian, Provençal, and Greek cooking alike. Together these influences produce a dish that feels at once reassuringly traditional and quietly sophisticated.
