Butterflied leg of lamb with anchovy and rosemary
The anchovies melt into the meat and nobody tastes fish — they taste salt and depth, which is what an anchovy actually is once it has been cooked into something else.
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Ingredients
For the whole dish · serves 6
- Butterflied leg of lamb2¾ lb
- Anchovy fillets in oil1¾ oz
- Garlic cloves6
- Fresh rosemarya few sprigs, leaves picked
- Lemon1½
- Olive oil6 tbsp
- Black pepperto taste
Served with
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+5g net · 130 kcal · 10 min · together 6g net, 500 kcal
Method
6 steps · 75 minutes
- Ask the butcher to bone and butterfly the leg. Opened out it is an uneven slab, and that is the point — the thin end gives you well done for the people who want it.
- Mash the anchovies, garlic and rosemary with the oil into a rough paste.
- Slash the meat across the thick parts and work the paste into the cuts. Leave it out of the fridge for an hour.
- Grill over high heat or roast at 425F, 15 minutes a side, turning once.
- Pull it at 130F in the thickest part. It climbs while it rests, and the thin end is already past that.
- Rest 15 minutes and carve across the grain. Season with pepper and lemon at the table, not before — the anchovy has already salted it.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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