by ChefJune
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Expand1 5-pound leg of lamb, bone in (I especially like a long shin bone for presentation) Ask a question about this ingredient
6 large garlic cloves, slivered Ask a question about this ingredient
12 anchovy fillets, coarsely chopped Ask a question about this ingredient
3 tablespoons extra-virgin olive oil Ask a question about this ingredient
1 tablespoon fresh rosemary, finely chopped Ask a question about this ingredient
1 tablespoon fresh thyme, finely chopped Ask a question about this ingredient
sea salt & freshly ground black pepper to taste Ask a question about this ingredient
24 garlic cloves, peeled, left whole Ask a question about this ingredient
1 cup dry red wine (such as Côte du Rhône) Ask a question about this ingredient
2 tablespoons finely chopped parsley (preferably flat-leaf) Ask a question about this ingredient
Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg. If you want a slightly smaller leg, have him (or her!) shorten it from the hip end. When you’re ready to roast it, trim lamb of any excess fat. Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Finely chop the rosemary and thyme and mix the herbs with sea salt and pepper in a small bowl. Rub the lamb with 2 tablespoons of olive oil, and the herb mixture. Let it stand for 1 to 2 hours.
Ask a question about this stepPreheat oven to 425 degrees F. Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees F., and cook for 40 to 45 minutes for medium rare lamb. The temperature on an instant-read thermometer should register 130 degrees F. (That’s how it’s supposed to be!)
Ask a question about this stepHeat 1 tablespoon olive oil in a heavy skillet, and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don’t let the edges get crisp—or brown). Set aside in a small bowl.
Ask a question about this stepRemove lamb to a warmed platter, and turn off the oven. Cover with an aluminum foil tent and set it in the oven to keep warm while you prepare the sauce. On top the stove, put wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third. Add the reduced liquid to the garlic cloves. Mash well with a fork, and add sea salt and pepper to taste.
Ask a question about this stepSlice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.
Ask a question about this stepThere are two wines that pair magnificently with this dish. Not surprisingly, they both come from Provence: Châteauneuf-du-Pape (my favorite is Clos des Pape), and Bandol Rouge (I love those from Domaine Tempier inordinately!) If you are on a budget, a Côte du Rhône will do admirably.
Ask a question about this stepso glad you liked it! Wow, when I read that you put the lamb directly on the rack, I was thinking about potatoes and mushrooms roasted on a sheet pan beneath with the fat and juices dripping down on them... Made my mouth water, even though the last thing I am tonight is hungry!
One of my favourite lamb recipes (albeit cooked with white not red wine) is a similar recipe by Simon Hopkinson http://www.seriouseats.com/recipes/2008/02/roast-leg-of-lamb-with-anchovy-garlic-and-rosemary-recipe.html. Look forward to trying your red wine version!
Oh this looks absolutely delicious. I love lamb AND GARLIC and am very much looking forward to trying this!
Congrats! what a wonderful idea. I love the anchovies and the garlic. I'm drooling just thinking about it.
CONGRATULATIONS! I just ordered your cookbook 'Festivals Cooks at Home" from Amazon...
I made this yesterday and it was a breeze and delicious to boot! Thanks for the recipe.
I love that underneath the herbed crust, there's a world of garlic. This sounds outrageous, in a good way.
I love the addition of anchovies!! The recipe is so simple but very creative. I will make it soon.
The anchovies must lend a briny taste. I'm sure it's lovely with the lamb.
You list 5 tablespoons of olive oil but you only use 3 tablespoons
Dan is the founder of Kitchen Options
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As suggested, we cut the garlic for larding the lamb into slivers -- much the same in size and shape as slivered almonds.
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Rosemary yields to Amanda's blade.
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Make sure to add salt and pepper!
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We were lucky to find some really beautiful anchovies.
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Amanda cut nearly 40 pockets into the surface of the lamb.
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And Merrill filled each one with a sliver of garlic and a slice of anchovy.
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Many hands...
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Some olive oil, and then a generous coating of herbs.
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We used slightly fewer than 24 cloves of garlic because some of ours were family size.
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Those pan juices will come in handy in a minute.
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Amanda uses her potato masher to crush the garlic cloves into the wine sauce. Don't worry if it's a but chunky when you're finished -- it will still be delicious.
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I made this today for Easter Sunday luncheon. Really outstanding dish. I set the lamb directly on the oven rack with a pan underneath. I did roast the garlic, used two cups of wine (a GSM), and strained the sauce and finished it with a bit of butter. Served with a gold potato gratin and thyme/brown sugar roasted baby carrots. Thanks June! This is going into the rotation.