Roast Leg of Lamb With Anchovies

Total Time
30 minutes, plus 2 hours' marinating or overnight refrigeration
Rating
4(19)
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Ingredients

Yield:12 servings
  • 18-pound leg of lamb
  • ¾cup plain yogurt
  • 3cans flat anchovies with their oil
  • 2cloves garlic, minced
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

529 calories; 36 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 48 grams protein; 555 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim loose fat from the lamb and wipe the leg dry with paper towels. Marinate in the yogurt for two hours at room temperature or, refrigerated, for two days or overnight.

  2. Step 2

    Preheat oven to 425 degrees. Arrange anchovies over the lamb, sprinkle with their oil, garlic and pepper.

  3. Step 3

    Roast the lamb for 12 to 15 minutes a pound, however you like it.

  4. Step 4

    Remove from the oven and let rest for a few minutes. Slice thin and arrange on a heated platter. Pour the juices over the slices and serve.

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