Leg of lamb is always welcome on an entertaining menu, and a boneless roast takes away any worries about carving. Anchovies are a classic partner to lamb; they melt onto the surface, adding a lively but not at all fishy flavour (omit if desired). Serve with rice pilaf or roasted potatoes and a Belgian-endive-and-watercress salad.
- Portion size 6 servings
Ingredients
Method
Untie lamb and lay flat on work surface; trim off any fat. In small bowl, mix together garlic, paprika, rosemary, oil, salt and pepper; rub on both sides of lamb. Retie lamb. Place in large bowl and pour wine over top. Cover and marinate in refrigerator, turning occasionally, for at least 2 hours or for up to 24 hours.Reserving marinade, place lamb in 14- x 10-inch (35 x 25 cm) roasting pan. Arrange anchovy fillets over roast; pour reserved marinade over top. Roast in 325°F (160°C) oven, basting often and adding up to 1 cup (250 mL) water if necessary to maintain level, until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 1-1/2 hours, or to desired doneness.
Transfer lamb to carving board and tent with foil; let stand for 10 minutes. Skim fat from pan drippings; pour into warmed gravy boat along with any carving juices. Serve with lamb.
Nutritional facts Per serving: about
- Sodium 585 mg
- Protein 49 g
- Calories 301.0
- Total fat 9 g
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 33.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 3.0
