Garlic and Rosemary Roast Lamb

lamb2 (1 of 1)

To me, this is the perfect Sunday roast. The anchovies add a beautiful flavor to the lamb, and we recommend having it with rosemary roast potatoes and parsnips. You can easily make this for more people by using a full leg of lamb, just adjust the cooking time for 30 minutes per half kilo, plus the 30 minutes on high heat at the beginning.

Serves 3

Prep time: 10 minutes

Cook time: 1 hour, 45 minutes


  • 1 carrot, halved
  • 1 parsnip, halved
  • 1 large onion, halved
  • 4 garlic cloves
  • 3 sprigs of fresh rosemary
  • 1 tin of anchovy fillets
  • Half leg of lamb (around 1kg)
  • 3 tsp black pepper


  1. Preheat the oven to 240°C/464°F.
  2. Place the carrot, parsnip and onion in a baking tray to create a trivet. Slice the garlic cloves lengthways, into long thin slices. Remove the rosemary leaves from the stems and cut the anchovy fillets into halves.
  3. Cut small holes into the lamb, about 1 inch apart from each other. Into each hole, place a slice of garlic, half an anchovy fillet and a couple rosemary leaves. Season with black pepper and place onto the vegetable trivet.
  4. Lightly cover a square of foil with olive oil and cover the lamb. Place in the oven for around 30 minutes, then turn the temperature down to 170°C/338°F and cook for 30 minutes per half kilo of lamb.
  5. Remove from oven and let it rest for 15 minutes, still covered. Serve with roast potatoes and vegetables.

One thought on “Garlic and Rosemary Roast Lamb

  1. Pingback: Rosemary Roast Potatoes and Parsnips | apples & gravy

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