This whole roasted lamb leg is perfect to feed a crowd at spring and summer parties. The leg of lamb is rubbed with an anchovy and garlic butter paste to keep the meat moist will adding savory flavor.
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
1 5-7 pound bone-in whole American leg of lamb, aitchbone removed by butcher
4 garlic, minced
2 tbsp anchovy paste
1 tsp Dijon mustard
0.50 cup unsalted butter, at room temperature
Freshly ground black pepper, as needed
Kosher salt, as needed
2 small Yukon gold potatoes, halved
2 tbsp extra-virgin olive oil
2 fresh rosemary
3 lemons, halved
1To prepare the leg of lamb start by removing the fell (a tough layer of fat) if necessary, with a sharp knife. Next trim the fat cap so that it is about ¼” thick. Make ½” deep incisions with a sharp knife all over the meat so the rub can penetrate.
2In a small mixing bowl stir together the garlic, anchovy paste, Dijon mustard and butter. Season the lamb all over with salt and pepper and rub the paste all over the lamb.
3Heat oven to 450ºF. Position lamb on a rack set in a roasting pan so that the fat-cap side is down. Roast until the lamb is browned, about 15 minutes. Rotate the lamb so it’s fat-side up and lower oven heat to 350ºF. Roast lamb for 45 minutes. In a medium mixing bowl toss together the potatoes with the olive oil and rosemary and arrange under the rack holding the lamb. Continue roasting until the internal temperature of the lamb reaches 130ºF, about an additional 45 minutes to hour.
4Remove the lamb from the pan to a large cutting board and let rest, tented with aluminum foil for 15 minutes.
5Heat a grill pan over medium-high heat, add lemons cut side down and cook until grill marks appear, about 3 minutes. Remove and set aside.
6Carve lamb against the grain into ½-inch slices and serve on a platter with potatoes and lemons arranged around the board.
Recipe and photos courtesy of the American Lamb Board and Cooking with Cocktail Rings.
Ingredients
1 5-7 pound bone-in whole American leg of lamb, aitchbone removed by butcher
4 garlic, minced
2 tbsp anchovy paste
1 tsp Dijon mustard
0.50 cup unsalted butter, at room temperature
Freshly ground black pepper, as needed
Kosher salt, as needed
2 small Yukon gold potatoes, halved
2 tbsp extra-virgin olive oil
2 fresh rosemary
3 lemons, halved
Directions
1To prepare the leg of lamb start by removing the fell (a tough layer of fat) if necessary, with a sharp knife. Next trim the fat cap so that it is about ¼” thick. Make ½” deep incisions with a sharp knife all over the meat so the rub can penetrate.
2In a small mixing bowl stir together the garlic, anchovy paste, Dijon mustard and butter. Season the lamb all over with salt and pepper and rub the paste all over the lamb.
3Heat oven to 450ºF. Position lamb on a rack set in a roasting pan so that the fat-cap side is down. Roast until the lamb is browned, about 15 minutes. Rotate the lamb so it’s fat-side up and lower oven heat to 350ºF. Roast lamb for 45 minutes. In a medium mixing bowl toss together the potatoes with the olive oil and rosemary and arrange under the rack holding the lamb. Continue roasting until the internal temperature of the lamb reaches 130ºF, about an additional 45 minutes to hour.
4Remove the lamb from the pan to a large cutting board and let rest, tented with aluminum foil for 15 minutes.
5Heat a grill pan over medium-high heat, add lemons cut side down and cook until grill marks appear, about 3 minutes. Remove and set aside.
6Carve lamb against the grain into ½-inch slices and serve on a platter with potatoes and lemons arranged around the board.
Anchovy-Garlic Butter Rubbed Whole Roasted American Lamb Leg with Potatoes
