ROAST LAMB WITH ANCHOVIES

Roast Lamb With Anchovies image

Provided by Moira Hodgson

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 4- to 5-pound leg of lamb, bone in
1 can flat anchovies, with their oil
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon rosemary leaves
Freshly ground pepper to taste

Steps:

Preheat oven to 425 degrees. Trim the excess fat from the lamb and wipe the leg dry with paper towels.
Remove the anchovies from their oil and pour the oil into a small bowl. Mix in the garlic, mustard and rosemary. Spread this mixture over the lamb and arrange the anchovies on top. Season with pepper.
Roast the lamb for 12 to 15 minutes a pound, according to how rare or well done you like it.
Remove the lamb from the oven and let it rest for a few minutes. Slice it thin and arrange the slices on a heated platter. Degrease the juices and pour them over the top.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams