Roast Lamb with Rosemary and Anchovies

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 tin anchovies in olive oil
  • 2 tablespoons rosemary leaves
  • 1 leg of lamb
  • 2 cloves garlic
  • Glass of dry white wine
  • Lamb or veal stock
  • Knob of butter


Pre-heat the oven to gas mark 2, 300°F (150°C).

Pound together in a mortar the anchovies and rosemary leaves, adding a little of the anchovy oil if necessary, to form a thick paste. Cut small slits in the lamb and insert slivers of the garlic.

Score the lamb with a sharp knife and spread the paste over thickly. Roast uncovered, for 20 to 25 minutes per lb. Then leave to rest for a while in a warm place.

Strain most of the fat from the roasting tray. De-glaze it with a glass of wine, bubble in a drop of stock till it reduces, whisk in a knob of butter and strain it into a sauce boat.