Roast Leg of Lamb Recipe
A leg of lamb should be soft to the touch and leave a slight indent when pressed. The skin should be dry, but not cracking or flaking. Ask your butcher to remove the bottom socket joint to make cooking and carving easier.
Always rest the meat for at least 10 minutes before carving.
- 1 leg of lamb (about 4½ lb)
- ½ lemon
- 1 handful rosemary, roughly chopped
- 10 fillets of salted anchovies or anchovies in oil
- sea salt and freshly ground pepper
- olive oil
With a sharp pointed knife, pierce the skin of the lamb at an angle about 2 inches deep and about 10 times randomly about the leg, poking your finger into each cut to make a bit more room. Rub the skin with the lemon and push the rosemary into the cuts and on to the skin. Stuff the anchovy fillets into the cuts. Season the outside of the lamb with salt and pepper. Put a little oil into a roasting tray (preferably a heavy one) and add the lamb. Roast, in a wood fired oven that is about 425° F, turning every 30 minutes until cooked.
Buon appetito from Los Angeles Ovenworks!