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
INGREDIENTS
1 leg of Lamb⠀- approximately 2.3kg
3 small onions - peeled and sliced
⠀
Rub⠀
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
⠀
⠀
METHOD
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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This looks absolutely packed with flavor. I really like how you combined lemon, capers, rosemary and anchovies—such a bold mix, but it makes sense since the anchovies just melt into the meat and enhance the seasoning rather than overpower it.
Roasting the lamb on top of onions is also a great touch, it helps keep everything juicy and prevents burning. I’ve tried similar combinations before and the balance between acidity and richness really makes a difference.
It’s interesting how small details in preparation can completely change the final result, not just in cooking but in other setups as well. I came across a similar perspective here:https://www.sahneva.com/blog/led-ekran-kurulum-guvenligi
Thanks for sharing, definitely one to try! https://www.sahneva.com