I bought this New Zealand lamb leg, so I tried a new recipe. If you like anchovies this might just be the dish for you.
Step 1
Purchase a good quality piece of lamb, this one came from New Zealand, I found out after doing further research that USA lamb tastes better, I have never thought about that but I will definitely try USA lamb next time. The cost of this lamb was $31.00 USD.
Step 2
Cut 2" holes throughout the lamb.
Step 3
Create the anchovy paste with a 2 oz. bottle of anchovies, 6 cloves of garlic, and 2 Tbs. of Rosemary. If you do not like anchovies, this can be substituted by 3 Tbs. of Dijon mustard or a mix of both.
I used my handy dandy Cuisinart small blender to make the paste. The least amount of work I have to do the better.
The paste will look like this when it is done. Now it is time to insert the anchovy paste inside the 2" holes we previously made into the lamb.
Step 4
With the leftover Rosemary, mix that into 4 ounces of grass-fed unsalted butter. Baste the entire lamb with this mix.
The lamb should look like this when the two mixes have been done. Place the lamb in a baking dish, or you can use a Dutch oven like I do.
Step 5
Place the lamb in the oven at 450 degrees for 15 minutes, and set your timer. After the 15 minutes has passed decrease the temperature to 350 degrees for one hour. Do not do what I did, and do not forget the lemon! Squeeze half on one side other side. After one hour has passed the lamb is cooked, tender, and ready to eat.
Bon Appétit my Lovelies!
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