Cooking recipe: easter roast leg of lamb with rosemary, anchovies and garlic
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Published by: Dmitri Kartashov on 26/03/2008
Any holiday is not a holiday without food eating, something like a nice roast. This time I decided to cook a roast leg lamb with rosemary, anchovies and garlic. This was recommended to me by one of my work colleges. The recipe is quite simple and quick to make. All you need is leg or half leg of lamb, small tin of anchovies, few cloves of garlic, salt pepper and rosemary.
Wash the meat and make a lot of small cuts in it. Chop garlic into small pieces, so that you can comfortably put it inside the cuts. Chop the anchovies also and put them together with garlic in the cuts.
Sprinkle rosemary, salt pepper all over the meat. Leave it for an hour or two in the fridge.
I've cooked it for around 3.5 hours on about 160 degrees, and also left to rest for around 20 minutes after I took it out of the oven. There were about 2 kilos of lamb. I suggest that you look at the label that came with the meat. Usually it says how long you should cook it.
Bellow are time recommendations on how to cook lamb.
It's recommend that lamb should be thoroughly cooked. Place an oven shelf in the centre of the oven and preheat it to 180°C, gas mark 4. Weigh the joint to calculate the cooking time: for medium-cooked lamb, cook for 25 minutes per 450g plus 25 minutes; for well done meat, cook for 30 minutes per 450g plus 30 minutes. Once cooked, allow the joint to stand for 10 minutes to make carving easier.