Old-Fashioned Leg of Lamb
For a truly full-flavored lamb, we recommend marinating it for at least 12 hours, ideally 24.
Ingredients
- 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
Method
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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.
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2
Remove lamb from the fridge 1 hour before cooking. Preheat oven to 325°F.
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3
Place lamb on a roasting pan and cook for 1½ hours. The meat should still be slightly pink.
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4
Let rest for 20 minutes before cutting.
A variation of the Tarragon Roasted Rabbit from The Spice Trekkers Cook at Home
