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Lemon Caper Rosemary & Anchovy Roast Leg of Lamb

Definitely one to try this year for Easter. I’ve been making this rub for about 3 years now and I absolutely love it. Simple, jam packed full of amazing flavour. If you are an anchovy hater then fear not, they literally dissolve into the lamb leaving it beautifully seasoned. Or you could leave them out altogether and just add extra capers instead.

Serves 6


1 leg of Lamb⠀- approximately 2.3kg

3 small onions - peeled and sliced


Zest of 1 lemon ⠀

Juice 1/2 lemon⠀

1 tablespoon olive oil

4 cloves crushed garlic ⠀

A handful of finely chopped rosemary ⠀

1 tablespoon drained chopped capers⠀

5 anchovy fillets

Salt & Pepper ⠀

1 tablespoon olive oil


Preheat the oven to 200 degrees (conventional) 180 degrees (fan)⠀

Finely chop all of the rub ingredients together and coat the entire lamb with the mixture. Season with plenty of Salt & Pepper.⠀

Place on the onions (keep them underneath so they don’t burn) and roast. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you prefer it a little more cooked through. Rest for 30 minutes.

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