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Roast leg of lamb with anchovy, garlic, and rosemary from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

  • canned anchovies
  • rosemary
  • lamb legs
  • watercress
  • white wine

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Notes about this recipe

  • mcvl on October 24, 2017

    The lamb was a bit dry, and I think the watercress is one flavor too many (very pretty, though).

  • tekobo on March 17, 2017

    Very tasty - the anchovies and garlic "melt" into the meat and provide great flavour.

  • JoanN on November 06, 2016

    Made this because it was quick (comparatively), easy, and reliable. The butter melting into the wine with rosemary tucked around made an outstanding jus. Why do I keep trying fancy recipes when the basic ones are so good? This turned out just perfectly, although I did add an additional ten minutes at 475F to try to darken and crisp up the crust. Didn't hurt, I'm sure, that I used a leg from my half lamb share.

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