roasted leg of lamb, roasted leg of lamb recipe Recipes, Spanish Meat Recipes Roasted Leg of Milk-Fed Lamb with Black Olives and Anchovies https://www.youtube.com/watch?v=wIQjSi1fJB4 https://www.youtube.com/embed/wIQjSi1fJB4?rel=0 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2016/05/roasted_leg_of_milk_fed_lamb_recipe-1.jpg

Roasted Leg of Milk-Fed Lamb with Black Olives and Anchovies

2 people
Easy

Prep time
15 mins

Cook time
1h 15 mins

Total time
1h 30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

View Profile

Ingredients

1 leg of milk-fed lamb, about 700 to 900g in weight
1 garlic clove, peeled
Extra virgin olive oil
Fine sea salt
3 Desiree potatoes
For the black olive and anchovy salsa:
100ml extra virgin olive oil
100g black olives, pitted and finely chopped
50g Cantábrico anchovies, finely chopped
3 sprigs of rosemary, picked and finely chopped
1 clove of garlic, finely chopped
Zest and juice of half a lemon

Add ingredients to basket

Introduction

This recipe is very simple to make, the leg of lamb and potatoes are roasted in one tin and the black olive and anchovy salsa can be made whilst the lamb is cooking. The salty anchovies and the earthy flavour of the olives work really well with the soft roasted lamb, lifting the dish and providing freshness. A creamy white wine such as a barrel aged verdejo or chardonnay will pair really well with this dish.

Method

Pre-heat the oven to 180°C/350°F/Gas Mark 4 for 30 minutes.
For the black olive and anchovy salsa, mixed all the ingredients in a bowl, season with salt and set aside.
Place the leg of lamb in a roasting tin, rub the leg with the garlic clove, season with sea salt and brush with olive oil. Pour about one inch of fresh water in the tin and roast for 30 minutes.
While the lamb is cooking, peel the potatoes and slice them thinly into discs.
Take the lamb out of the oven, move the leg to one side and lay your sliced potatoes in the roasting tin. Place the leg of lamb on top of the potatoes. Prick the skin of the lamb with a fork in various places to avoid bubbles appearing under the skin whilst cooking. Brush the leg of lamb with olive oil and return to the oven for a further 45 minutes. Make sure there are cooking juices in the roasting tin, if not add some more fresh water. The water provides steam for the lamb to keep it moist.
Remove the roasted leg of lamb and potatoes from the oven and transfer onto a serving platter. Remove the excess oil from the cooking juices with the help of a ladle or large spoon and fine strain the juices. Check if the juices have the right seasoning, if not, add some more salt and serve with the roasted lamb.
Just before serving, spoon the fresh black olive and anchovy salsa on top the lamb.