Lamb With Anchovy And Garlic
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4anchovy fillets
- 2large garlic cloves, coarsely chopped
- 2tablespoons herbes de Provence
- 4tablespoons olive oil
- 1rolled boneless leg of lamb (about 4 pounds)
- Salt and freshly ground black pepper
- 12slices bacon
Nutritional analysis per serving (10 servings)
488 calories; 39 grams fat; 14 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 524 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
- Step 1
Heat oven to 425 degrees. Place anchovy fillets, garlic and herbs in food processor, and process until finely chopped. With machine running, add olive oil in a thin stream, and process until mixture forms an oily paste. Transfer paste to a small bowl, and set aside.
- Step 2
Dry lamb well with paper towels, and open flat on work surface. Sprinkle inside of lamb with salt and pepper, and spread paste evenly over it. Roll lamb up tightly. Arrange bacon in overlapping slices on top of lamb, and tie roast as snugly as possible with butcher's twine.
- Step 3
Heat an ovenproof skillet 10 or 12 inches wide over high heat 5 minutes. Sear lamb bacon side down, until brown, about 4 minutes. Turn lamb with tongs, and continue searing until all sides are well browned, about 12 minutes total. Transfer skillet to oven, and roast until lamb registers 130 on instant-read thermometer, 40 to 45 minutes. Remove lamb from oven, and let it rest 10 minutes (for medium rare) before slicing.
Private Notes
Comments
deglaze skillet with vermouth and reduce for great gravy.
I made this last night for a birthday celebration and it was a big hit. I added extra anchovies and a few extra garlic cloves, otherwise followed the recipe. It was a major hit. I do agree that deglazing the pan with a bit of wine would have been a good move. Next time!
I made this last night for a birthday celebration and it was amazing. I added a few more anchovies than listed (we are anchovy nuts), an extra clove of garlic. Otherwise, followed the recipe and it was a major hit. I agree that deglazing the pan with wine would have been a good move, next time!
This is intoxicating - I took a rack of lamb/sliced into lollichops, quick under the broiler -with a bit of salt/pepper/ tossed the sauce mixture over them-returned to broiler for a quick cook - served to guests who couldn't stop raving!
I could see adding a bit of wine to deglaze the pan.