Lamb with Rosemary, Garlic, and Anchovies

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

This is a wonderful family dish, filling the kitchen with its aromas. Evolved from British, French, and Italian tastes, it should please every discerning palate.


  • 1 leg of lamb
  • 4-6 heads of garlic
  • 10-12 anchovy fillets


With a sharp little knife, pierce the lamb with little cuts into the fat and under the skin - about 20 cuts in all. Peel 3 cloves of garlic and cut into sharp little slivers. Insert into the cuts in the lamb. In the bone area, push a piece of garlic, an anchovy, and a little sprig of rosemary between the bone and meat. Place the rest of the anchovies across the roast lattice-wise. Set aside in