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{{#seo:
|title=Lamb with garlic, rosemary and anchovies a French recipe
|titlemode=replace
|keywords=#vegetables #lambwithgarlicrosemaryandanchovies #lamb #garlic #roastingtray #roast #leek #hotcapersauce #rosemary #anchovies #potatoes
|hashtagrev=032020
|description=The anchovies sound a little odd, but don't be put off, they just melt and give a slightly salty note to the meat, which is complimented by the garlic
}}
The [[Anchovies|anchovies]] sound a little odd, but don't be put off, they just melt and give a slightly salty note to the [[Meat|meat]], which is complimented by the [[Garlic|garlic]] and [[Rosemary|rosemary]]. If you cook this with the [[Vegetables|vegetables]] you have a complete meal.

Finish off with lashings of [[balsamic vinegar gravy]] or Jamie Oliver's [[Hot mint and caper sauce|hot mint and caper sauce]]
{{recipesummary
|TotalCalories = 5153
|PortionCalories = 1288
|DatePublished=22nd July 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 25 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour 10 minutes
|Image = [[Image:Lamb with garlic, rosemary and anchovies recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Slightly salty..''

4.3/5

..but not fishy at all.

 [[User:Chef|Jerry]] 
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{{RecipeIngredients
| 800g leg of [[Lamb|lamb]] (about half a log)
| 4 [[Garlic|garlic]] cloves, peeled and thinly sliced, lengthways
| 10 [[Anchovy fillets|anchovy fillets]], cut in half, widthways
| 3 whole [[Rosemary#Sprigs of rosemary|sprigs of rosemary]], remove the leaves of one and chop roughly
| 1 [[Carrot|carrot]], peeled and quartered
| 1 [[Parsnip|parsnip]], peeled and quartered
| 1 [[Leek|leek]], trimmed and cut into thick rings
| 2 big [[Potatoes|potatoes]], peeled and quartered
| [[Olive oil]]
| 1 tablespoon of [[Cumin seeds|cumin seeds]], bruised
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to it's hottest setting.
* [[Blanch]] the [[Leek|leek]] in [[Boiling|boiling]] water and leave soaking for 10 minutes
<gallery widths=250px heights=250px perrow=5>
Image:Roasted vegetables.jpg|Vegetables roasted
Image:Lamb with garlic, rosemary and anchovies ready.jpg|Ready to rumble
Image:Lamb with garlic, rosemary and anchovies ingredients.jpg|The basics
</gallery>
===Method===

{{RecipeMethod
| Using a small sharp paring knife carefully stab the [[Lamb|lamb]], making deep incisions all over
| Push the [[Garlic|garlic]] slices, [[Anchovies|anchovies]] and chopped [[Rosemary|rosemary]] into the incisions
| Line the base of a large [[roasting tray]] with the [[Vegetables|vegetables]] and drizzle with a little [[Olive oil|olive oil]]
| Cut all of the vegetables into equal-sized chunks so they will cook evenly
| Season the [[Lamb|lamb]] with [[Sea Salt|sea salt]] and [[Pepper|pepper]], place on top of the [[Vegetables|vegetables]] and sprinkle with the [[Cumin seeds|cumin seeds]] and lay the other sprigs of rosemary on top of the lamb
| '''Reduce the heat to 200° C (400° F - gas 6)''' - this way the oven starts off really hot to sear the meat but quickly cools to roast at the correct temperature.
| Put a smaller empty [[roasting tray]] in to heat to finish off the [[vegetables]]
| [[Roast]] the [[Lamb|lamb]] for 30 to 40 minutes, once it is cooked to you liking, remove, keep warm and rest while the [[Vegetables|vegetables]] are completed.
| Move the [[Vegetables|vegetables]] to the smaller tray and cook until the [[Potatoes|potatoes]] are golden [[Brown|brown]] - about 20 minutes more
| If making the [[Hot caper sauce]], use the original [[roasting tray]] for this, then you can use all of the lovely juices
}}
===Serving suggestions===
Slice and serve with the [[Roast|roast]] [[Vegetables|vegetables]] and [[hot caper sauce]]
===Variations===
This is a great recipe for using up any odd vegetables. Most supermarkets offer quite reasonably priced stew-packs that have a pretty good variety of vegetables, ideal for this dish.
===Chef's notes===
Buying [[Frozen lamb - what great value!|frozen lamb for this dish]] makes it really economical (only £6.00 per kilogram 2013)
==See also==
* [[Slow roast recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Garlic recipes]]
[[Category:Lamb recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:North African recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/vegetables|#vegetables]] [[Special:Search/lambwithgarlicrosemaryandanchovies|#lambwithgarlicrosemaryandanchovies]] [[Special:Search/lamb|#lamb]] [[Special:Search/garlic|#garlic]] [[Special:Search/roastingtray|#roastingtray]] [[Special:Search/roast|#roast]] [[Special:Search/leek|#leek]] [[Special:Search/hotcapersauce|#hotcapersauce]] [[Special:Search/rosemary|#rosemary]] [[Special:Search/anchovies|#anchovies]] [[Special:Search/potatoes|#potatoes]]
</code>

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