Roast Lamb with Rosemary, Garlic & Anchovy Rub

There are few meals as impressive as roast lamb. Studded with garlic, rosemary, lemon zest and anchovies, this simple and delicious roast makes a succulent dinner. Puréed into a coarse paste, the marinade is stuffed into small incisions around the boneless leg of lamb, then rubbed with olive oil and generously seasoned with salt and pepper. Roasted on high at 450°F for 15 minutes, then slow roasted at 325°F for about an hour, and the results are pink perfection. Lamb, like beef, doesn’t need to be cooked all the way, and is best at a rosy medium-rare — 135°F to 140°F when finished. Whether served as part of a traditional Easter dinner or quiet Sunday lunch, this recipe is easy to prepare, absolutely delicious, and goes especially well with my husbands superbly crispy roast potatoes that he cooks in duck fat.

Studded with garlic, rosemary, lemon zest and anchovies

Roasted on high at 450°F for 15 minutes, then slow roasted at 325°F for about an hour

Perfectly pink and sensationally succulent

My husbands roast potatoes cooked in duck fat are a real treat

Roast Lamb with Rosemary, Garlic, Lemon & Anchovy Marinade
Serves 2-4

1 lb leg of lamb, boneless and tied
1 clove garlic
2 anchovies
2 sprigs of rosemary, leaves only
1/4 lemon, zest only
1 tbsp olive oil, divided
salt and pepper, to taste


Using a small food processor, blend together the garlic, anchovies, rosemary leaves, lemon zest and 1 tablespoon of olive or anchovy oil until a coarse paste. Then using a sharp knife, make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers. Rub any remaining paste over the top of the lamb and season with salt and pepper. Rub 1-2 tablespoons of olive oil over the whole boneless leg, then arrange on a roasting pan and preheat the oven to 450°F. 

Roast the lamb at 450°F for 20 minutes, then reduce the heat to 325°F and continue cooking for 90 minutes, or until a thermometer inserted into the middle of lamb reads 135° for medium rare. Once the lamb is ready, remove from the oven and tent with foil for 15-20 minutes, allowing the juices to retract and make the roast lovely and moist. To serve, slice the leg of lamb onto a decorative platter and serve with Roast Potatoes and Sautéed Rapini, for a sensational Easter feast.