ANCHOVY AND ROSEMARY ROASTED LAMB
Categories Lamb Marinate Roast Easter Quick & Easy Dinner Rosemary Spring Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Marinate lamb:
- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
- Roast lamb:
- Put oven rack in middle position and preheat oven to 400°F.
- Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY
Provided by Aleksandra Crapanzano
Categories dinner, main course
Time 2h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram
LAMB WITH ANCHOVY AND GARLIC
Provided by Marian Burros
Categories dinner, roasts, main course
Time 1h
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Place anchovy fillets, garlic and herbs in food processor, and process until finely chopped. With machine running, add olive oil in a thin stream, and process until mixture forms an oily paste. Transfer paste to a small bowl, and set aside.
- Dry lamb well with paper towels, and open flat on work surface. Sprinkle inside of lamb with salt and pepper, and spread paste evenly over it. Roll lamb up tightly. Arrange bacon in overlapping slices on top of lamb, and tie roast as snugly as possible with butcher's twine.
- Heat an ovenproof skillet 10 or 12 inches wide over high heat 5 minutes. Sear lamb bacon side down, until brown, about 4 minutes. Turn lamb with tongs, and continue searing until all sides are well browned, about 12 minutes total. Transfer skillet to oven, and roast until lamb registers 130 on instant-read thermometer, 40 to 45 minutes. Remove lamb from oven, and let it rest 10 minutes (for medium rare) before slicing.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 524 milligrams, Sugar 0 grams, TransFat 0 grams
ANCHOVY AND ROSEMARY LAMB
from the april edition of gourmet, this is simple and delicious. prep time doesn't incluse 1 hour of marinating.
Provided by chia2160
Categories Lamb/Sheep
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Marinate lamb:.
- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
- Roast lamb:.
- Put oven rack in middle position and preheat oven to 400°F.
- Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 3h
Number Of Ingredients 7
Steps:
- Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram
SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
- Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
- Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams
ROAST LAMB WITH ANCHOVY CREAM
Anchovies are used to season this roast leg of lamb in a creamy sauce. Serve with potatoes and greens for a satisfying Sunday lunch
Provided by Diana Henry
Categories Dinner, Main course
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 240C/220C fan/gas 9. Put the leg of lamb in a roasting tin that it fits into snugly - you don't want a lot of room around the meat. Make about 20 small incisions all over the lamb using a sharp knife, then pack each cut with the sliced garlic, an anchovy half and butter.
- Roast for 20 mins, then reduce the temperature to 200C/180C fan/gas 6, add the wine and rosemary and roast for another 50 mins, spooning the juices over the lamb every so often.
- Transfer the lamb to a serving platter, cover with foil and insulate with towels or return to the oven, leaving the door slightly ajar. Leave to rest for 15-20 mins.
- Finely chop the remaining anchovies and heat the olive oil in a medium frying pan. Cook the anchovies and crushed garlic over a low heat, pressing the anchovies with the back of a spoon so they dissolve. Remove from the heat and quickly whisk in the cream so the mixture emulsifies. Season with pepper. Gently warm through the anchovy cream, but don't boil it.
- Skim any fat from the roasting tin and discard, leaving the juices behind. Carve the lamb and spoon over some of the roasting juices. Serve with potatoes and greens, if using, and a jug of the anchovy cream on the side.
Nutrition Facts : Calories 527 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 38 grams protein, Sodium 1.2 milligram of sodium
SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium
More about "lamb with anchovy and garlic recipes"
SLOW-ROASTED BONELESS LEG OF LAMB RECIPE - SERIOUS EATS
From seriouseats.com
4.8/5 (22)Total Time 4 hrs 20 minsCategory Entree, MainsPublished Dec 18, 2013
SIMON HOPKINSON’S ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND …
From theguardian.com
Author Simon Hopkinson
GARLIC AND ANCHOVY ROASTED LAMB CHOPS
From spoonforkbacon.com
STIR-FRIED CABBAGE, PRAWNS AND LIME, AND GOOSEBERRY YOGHURT CAKE ...
From theguardian.com
HENRY HARRIS’ FRENCH SUMMER SALADS – RECIPES - THE GUARDIAN
From theguardian.com
GARLIC AND ANCHOVY GRAVY FOR LAMB AND BEEF RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
ROAST LAMB WITH ANCHOVY & ROSEMARY RECIPE | RUSSELL NORMAN, …
From thehappyfoodie.co.uk
LAMB WITH ANCHOVY, GARLIC & ROSEMARY | RECIPES
From moorlandseater.com
ROAST LEG OF LAMB RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ROSEMARY & ANCHOVY LAMB | ROAST LAMB RECIPES | TESCO REAL FOOD
From realfood.tesco.com
ROAST LEG OF LAMB WITH ROSEMARY, GARLIC AND ANCHOVIES …
From latimes.com
RACHEL RODDY’S ANCHOVY AND GARLIC STUFFED ROAST LAMB …
From theguardian.com
LAMB SHANKS WITH ANCHOVY RECIPE - BBC FOOD
From bbc.co.uk
ROAST LEG OF LAMB WITH ANCHOVY AND GARLIC RECIPE
From maggiebeer.com.au
LAMB CHOPS WITH GARLIC AND ANCHOVIES | LAVINTON LAMB
From lavinton.com
ROAST LAMB WITH ROSEMARY, GARLIC AND ANCHOVIES - OCADO
From ocado.com
WHOLE ROASTED LAMB LEG RUBBED WITH ANCHOVY-GARLIC BUTTER
From cookingwithcocktailrings.com
You'll also love