How To Make Roast Lamb with Anchovy Cream
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1.5 kg (3.3 lbs) leg of lamb
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 2 tbsp olive oil
- Salt and pepper, to taste
- For the Anchovy Cream:
- 4 anchovy fillets, chopped
- 200 ml (3/4 cup) heavy cream
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
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Preheat the oven to 180°C (350°F).
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Place the leg of lamb in a roasting pan. Make several incisions on the surface and stuff them with minced garlic and rosemary sprigs.
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Drizzle the lamb with olive oil. Season with salt and pepper.
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Roast the lamb in the preheated oven for 1 hour 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
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While the lamb is roasting, prepare the anchovy cream. In a small saucepan, heat the heavy cream over medium heat. Add the chopped anchovy fillets and stir until they dissolve.
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Stir in the Dijon mustard and lemon juice. Season with salt and pepper.
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Cook the anchovy cream for 5 minutes, stirring occasionally, until slightly thickened.
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Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
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Serve the roasted lamb with the anchovy cream on the side.
Nutrition
- Calories : 625kcal
- Total Fat : 50g
- Saturated Fat : 24g
- Cholesterol : 194mg
- Sodium : 490mg
- Total Carbohydrates : 1g
- Protein : 42g
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