Roast Leg of Lamb with Anchovy, Garlic and Thyme

Instead of inserting the garlic, thyme and anchovy into incisions, you can also whizz them in a blender until smooth, then rub the lamb all over with it. Using anchovy definitely takes this roast to the next level for the family feast. It's great served with roasted potatoes and your favourite spring vegetables or simply with a salad. Use the pan juices and onions to make a gravy if you wished. Leftover lamb will keep in the fridge for a few days or so.

Roast Leg of Lamb with Anchovy, Garlic and Thyme

adapted from BBC Good Food

2.5 kg Leg of lamb
A small bunch thyme, cut into short sprigs
5 Garlic cloves, peeled and sliced
6 Ahchovy fillets in olive oil, halved
¾ tbsp Sea salt flakes
3 tbsp Olive oil from anchovy
2 Large onions, peeled and cut into thick slices
1 Organic lemon, sliced

Heat the oven to 220C/430F. Remove the lamb from the fridge 1 hour before cooking and score the skin with a sharp knife, about 5cm into the meat.
Insert a short sprig of thyme, a garlic slice and a small piece of anchovy into each of the holes, pressing in well with your finger. Season the meat all over with sea salt flakes, then rub the lamb all over with the olive oil.
Place onion and lemon slices on a roasting pan with a few thyme sprigs. Place the leg of lams on top and roast for 20 minutes in the middle of the oven.
Lower the oven temperature to 190C/375F cook for another 15 minutes per 500g (1 hr 15 minutes for 2.5kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 50C/120F for medium (pink) and 70C/160F for well done.
Cover with foil and rest for 15 minutes before carving. Serve with the pan juices, roasted potatoes and vegetables or a salad, if you like. You can also use the pan juices and onion slices to make a gravy.

26 comments:

eileeninmd 12/4/25 12:42: Hello Angie,
Another delicious meal and recipe. I do not eat lamb often, it looks good,
Take care, have a great weekend.
ellie 12/4/25 13:18: Oh, I can't remember the last time I had lamb. Lovely! & a beautiful salad too! Wonderful feast!
Caitlin'nMegan 12/4/25 13:19: Wow! Truly a feast! Looks amazing! All the best to your weekend.
DEZMOND 12/4/25 14:12: Happy Weekend!
Tom 12/4/25 14:40: ...the Anchovy should give this a kick!
JoAnna 12/4/25 15:42: I've never eaten lamb in my life.
Christine 12/4/25 16:01: Delicious
Frank 12/4/25 16:11: Looks gorgeous, Angie! Perfect for Easter dinner.
Lola Martínez 12/4/25 17:36: Que rico el cordero preparado así, yo no le he puesto anchoas nunca, pero lo haré para probarlo con ese ingrediente.
Cocoa and Lavender 12/4/25 18:48: I love how you roast the lamb on a bed of onions and lemon -- and the thyme and anchovies give it such great flavor. A perfect Easter dinner.
Ananka 12/4/25 19:42: My partner would love this, he is a big lamb fan!
Bill 12/4/25 22:14: No a big lamb fan but it does looks good.
roentare 12/4/25 23:44: Anchovies and garlic are my favorite
J.P. Alexander 13/4/25 00:07: Gracias por la receta. Tomó nota. Te mando un beso.
Brian's Home Blog 13/4/25 00:26: That sure would be one happy and yummy feast!
My name is Erika. 13/4/25 02:43: Lamb is fairly new to me. I've only started eating it in the last few years. This looks yummy. Have a great rest of your weekend.
Balvinder 13/4/25 02:52: It is truly a feast, Angie.
Anonymous 13/4/25 07:44: This has been my usual method for years, using rosemary, garlic and anchovies. Making slits is tedious but worth the effort in my opinion.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 13/4/25 08:52: We sometimes have a leg of lamb, yours looks lovely but I prefer to cook it a little longer.
David M. Gascoigne, 13/4/25 13:18: I have mentioned before that we are slowly transitioning to vegetarianism. The mere thought of a lamb, taken away and killed and served on my plate with the blood oozing out just about turns my stomach. Pass the carrots, please.
MELODY JACOB 13/4/25 23:01: That roast leg of lamb sounds like a flavor-packed feast! The anchovy, garlic, and thyme combo is a unique twist that must really elevate the flavor. Plus, pairing it with roasted potatoes and veggies sounds like the perfect way to round out the meal. It seems like a great dish to try for a holiday or family gathering! I had something similar today.
Lowcarb team member 13/4/25 23:41: A lovely recipe, especially with Easter so near.

All the best Jan
Norma2 14/4/25 00:08: Angie, this lamb must be very tasty!
Rainbow Evening 14/4/25 03:04: Garlic and anchovy make more tasteful ..... yummy
Królowa Karo 14/4/25 13:13: I once made a leg of lamb and it didn't come out the way I wanted. Maybe I'll try again...
Linda's Relaxing Lair 14/4/25 18:04: This looks amazing 👏 and delicious 😋 I love ❤️ lamb.

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