Roast Leg of Lamb with Anchovy, Garlic and Rosemary

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Lamb and anchovy, odd though it may seem, were made for each other. I think I am right in saying that this roast lamb is a continental classic – I have certainly seen it in both France and Italy.


  • 1.8-kg/4-lb leg of lamb
  • two 50-g/2-


Preheat the oven to 425°F/220°C/Gas Mark 7. With a small sharp knife, make about 12 incisions 5 cm/2 inches deep in the fleshy side of the joint. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push all of them right in with your little finge