Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
Anchovy and Rosemary Butterflied Leg of Lamb
1 x 1 to 1 1/2 Kilo- Butterflied leg of lamb
10 x Anchovie fillets, patted dry
5 x Garlic cloves
1 x Tablespoon of dried and ground Rosemary
1 x Tablespoon of dried and ground Thyme
1 x Tablespoon of lemon zest
2 x Teaspoons of best mineral salt
1 x Teaspoon of ground black pepper
Important: Rosemary and Thyme are available from Spice Road Spices in very special glass Spice Jars and with available refills.
Spices that are packed on the day of despatch and have not been sitting on Supermarket shelves
Open the butterflied lamb, pat dry and rub lightly both sides with the olive oil
Finely mince the Garlic Cloves and Anchovies, add a little of the Olive Oil and stir in the ground Rosemary and Thyme, Salt and Pepper to form a marinade paste.
Cut small openings in the lamb and gently rub the marinade all over the lamb and into the cuts.
Cover and refrigerate for 1 hour or up to 3 hours if time permits. Then remove and let stand to bring the lamb back to room temperature.
Bake in a preheated oven at 160 degrees for 11/2 to 2 hours depending on the size of the lamb.
Remove and let stand for 15 minutes before carving.