Maggie Beer

Roast Leg of Lamb with Anchovy and Garlic

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Step 1: Using a small knife, make 8 small deep cuts into the lamb, then poke your finger into the open cuts to make small pockets.

Step 2: Place the lamb on an oven tray lined with baking paper.

Step 3: Place an anchovy fillet and garlic clove into each pocket and rub the lamb with the oil and rosemary, then season with salt and pepper. Cover and leave for 20 minutes for the flavours to infuse.

Step 4: Meanwhile, preheat the oven to 130C (110C fan forced).

Step 5: Roast the lamb for 2 hours or until the internal temperature reaches 58C, ensuring to baste the lamb with the roasting juices every 20 minutes.

Step 6: Increase the oven temperature to 250C (230C fan forced). Roast the lamb for another 10-15  minutes or until the lamb is golden brown. Remove from the oven and drizzle with Verjuice, then cover loosely with foil.

Step 7: Rest for 20 minutes before serving.


  1. 3.0kg lamb
  2. 8 garlic cloves bruised and skin on
  3. 1/2 cup fresh rosemary leaves stripped
  4. 60ml 1/4 cup Verjuice

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