Lamb with anchovies


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
240 °C oven


  • 4 garlic cloves
  • 1.2 kg half lamb leg roast
  • 50 g salted anchovy fillets
  • 4 tablespoons olive oil
  • 4 red endives
  • 300 ml brown lamb (or veal) stock
  • 1 red onion
  • 10 chives
  • Fine sea salt, pepper

1 baking dish

1 chopping board

1 sheet foil


Peel the garlic and quarter each clove.

Make small slits in the leg of lamb and insert a piece of garlic and an anchovy into each slit.

Preheat the oven to 240°C. Rub the lamb with olive oil, place it in a baking dish and cook in the oven for 10 minutes. Lower the oven to 200°C and cook for another 15 minutes.

Cut the red endives in half. Arrange the endives around the lamb, pour in the lamb stock, cover with a sheet of foil and bake for another 10 minutes.

Leave to rest for 10 minutes before serving. Serve decorated with thinly sliced red onion rings and snipped chives. This may not need any seasoning as the anchovies are very salty.