Rosemary-anchovy lamb
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6-7 lb. leg of lamb; boned (4-5 lbs once boned) | |
| 3 | Cloves garlic; chopped | |
| 1 | Lemon-juice only | |
| ½ | cup | Parsley; chopped |
| 8 | Anchovy filets | |
| ⅓ | cup | Black olives; chopped |
| 1 | teaspoon | Rosemary |
| Fresh ground pepper | ||
| 3 | tablespoons | Pine nuts |
| 8 | smalls | White onions; peeled |
| 4 | Carrots | |
Directions
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 1-¼ to
1-½ hours.
SUITABLE FOR ROMERTOF
(CLAY POT) COOKING
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .
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