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Old-Fashioned Leg of Lamb

Old Fashioned Leg Of Lamb

For a truly full-flavored lamb, we recommend marinating it for at least 12 hours, ideally 24.


  • 1 whole leg of lamb, between 3-4 lbs
  • 5 anchovy filets, chopped
  • 4 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 2 tsp sage
  • 1 Tbsp black pepper, cracked
  • ¼ cup capers
  • 1 small onion
  • 2 Tbsp vermouth or white wine
  • 2 Tbsp Dijon mustard (opt.)
  • 4 Tbsp coconut oil or olive oil


  1. 1

    Place all ingredients, except lamb, in a blender and reduce to a chunky purée. Make twenty small incisions around the leg of lamb with a small, sharp knife. Cover in the marinade, getting inside the incisions and on every side. Cover and marinate in the fridge for 12-24 hours before moving to the next step.

  2. 2

    Remove lamb from the fridge 1 hour before cooking. Preheat oven to 325°F.

  3. 3

    Place lamb on a roasting pan and cook for 1½ hours. The meat should still be slightly pink.

  4. 4

    Let rest for 20 minutes before cutting.

A variation of the Tarragon Roasted Rabbit from The Spice Trekkers Cook at Home