Make Christmas Leg of Lamb Anyone?
This recipe shows off the beauty of lamb by simply roasting the meat with complementary flavors of garlic and rosemary. Studding the meat with anchovies may sound unusual to some, but these little fish pack a glorious saltiness, seasoning the meat beautifully. Smoked black pepper used in this roast leg of lamb recipe offers an extra flavor dimension, but you can use regular black pepper if you don't have any on hand.
Roasted Leg of Lamb with Garlic, Rosemary and Anchovy
Ingredients
Serves 4
Total time: 1 hour 30 minutes.
1 leg of lamb
12 anchovies
12 garlic cloves
12 sprigs of rosemary, small
sea salt
cracked black pepper, smoked (regular black pepper can be used)
olive oil
Directions
Preheat the oven to 325°F
To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat. (12 holes for garlic, 12 holes for rosemary and 12 holes for anchovy).
Lay the leg onto a roasting tray and sprinkle over with sea salt and smoked pepper. Drizzle with olive oil and rub lightly into the flesh
Roast for 60 minutes, or until the lamb reaches an internal temperature of 137°F. Allow to rest in a warm place for 15-20 minutes before carving and serving. Roasted potatoes and grilled asparagus would be delicious sides.
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