Free Recipe Rosemary-Anchovy Lamb
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Rosemary-Anchovy Lamb Recipe
1 6-7 lb. leg of lamb; boned
-(4-5 lbs once boned)
3 Cloves garlic; chopped
1 Lemon-juice only
1/2 c Parsley; chopped
8 Anchovy filets
1/3 c Black olives; chopped
1 ts Rosemary
Fresh ground pepper
3 tb Pine nuts
8 sm White onions; peeled
4 Carrots
Rosemary-Anchovy Lamb Preparation
Place lamb, opened flat with skin side down, on board and pound briefly. Sprinkle with lemon juice. Blend garlic, parsley and anchovies in a food processor to form a paste. Mix with olives, rosemary and pepper. Spread mixture down length of lamb and sprinkle pine nuts on top. Roll lamb and tie at intervals to maintain shape while cooking. Rub with olive oil. Place lamb in ovenproof casserole dish or clay pot prepared according to manufacturer”s instructions. Scatter onions and carrots around lamb. Roast at 350 or, for clay pot, place in cold oven and set temperature for 400. Bake for 1-1/4 to 1-1/2 hours. SUITABLE FOR ROMERTOF (CLAY POT) COOKING From the <Micro Cookbook Collection of Contemporary Recipes>.
Cooking Temperature:
Recipe Serves: 8
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