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Leg of lamb with fresh thyme, garlic and anchovies.

This is definitely one of my favorites. It’s very easy to prepare but takes quite a while to cook.

INGREDIENTS FOR THE LAMB

  • Leg of lamb
  • 5-10 Cloves of garlic
  • 5-10 anchovies
  • Fresh thyme
  • ¼ cup (0,5 dl) of Rapeseed oil
  • Sea salt
  • Black Pepper

INGREDIENTS FOR THE YOGHURT SAUCE

  • 2 cups (ca 4 dl) Yoghurt
  • 1 Clove of garlic
  • 2 tbsp Honey

Take your leg of lamb and put it in a roasting pan. Make about 10-20 holes throughout the leg with a sharp thin knife. In each hole, add in a half garlic clove, a half anchovies and a thin sprig of thyme. Then brush the leg with rapeseed oil. Add freshly ground Black Pepper, sea salt and chopped fresh thyme.

Set the oven at about 210°F (or 100°C). Put the roasting pan with the prepared leg of lamb in the middle of the oven. Bake for about four hours. Brush the leg with the juices every half hour. You can add some water to get some more liquid into the pan. During the last 5-10 minutes set the oven at a high heat to get this nice crispy surface of the lamb.

Prepare the yoghurt sauce while the lamb is being cooked. Mix yoghurt with honey and a minced clove of garlic. Put in fridge until the lamb is done.

Serve the lamb with your choice of potatoes and the yoghurt sauce.

Filed under dinner food lamb leg of lamb roast recipe thyme resemary garlic anchovies