A 4.4-pound leg of lamb, studded with garlic, anchovy, and rosemary, then roasted on one tray with potatoes, fennel, and tomatoes. The whole thing takes about 1 hour 45 minutes start to finish, feeds eight, and leaves you with enough leftover lamb to carry you through the next couple of days without much effort.
Shopping notes
- Anchovy fillets: Buy the ones packed in olive oil, not brine — they’re softer and dissolve more cleanly into the meat. A standard 30g / 1oz tin is exactly what you need. Don’t substitute anchovy paste; it won’t tuck into the slits the same way.
- Charlotte potatoes: Any waxy potato works here — Yukon Gold, fingerling, or red-skinned. Avoid floury varieties like russets; they’ll fall apart during the par-boil and turn to mush in the pan.
- Fennel: Look for bulbs that feel firm and heavy. Soft or spongy fennel has usually been sitting too long and won’t hold its shape through roasting.
- Vine-ripened tomatoes: Cherry tomatoes on the vine are a fine swap if that’s what’s available — they burst nicely and take the same amount of time.
Before you start
The two things that actually determine how this turns out are the depth of your incisions and the rest time at the end. Push the garlic, anchovy, and rosemary well below the surface of the meat — at least an inch deep — so they’re insulated from the direct oven heat. Anything sitting too close to the surface will char before it can do its job. Then, when the lamb comes out, give it a full 20 minutes under foil before you carve. Cutting too soon forces the juices out onto the board instead of keeping them in the meat, and you’ll end up with slices that are dry at the edges even if the center looks perfect. Skip the garnish — not worth the extra dish.
If something goes sideways
- The potatoes aren’t crisping up: They’re probably too wet. Make sure you drain them thoroughly and shake the pan long enough to really rough up the edges before they go into the roasting tray. Crowding also kills crispiness — spread them in a single layer with space between pieces.
- The lamb is browning too fast on top: Lay a loose sheet of foil over the joint after the first 30 minutes and remove it for the final 15. This slows the surface without steaming the meat.
- The fennel is still tough when everything else is done: Fennel wedges that are cut too thick won’t soften in time. Aim for wedges no more than 3/4 inch at the thickest point. If they’re still firm, pull the lamb to rest and return the tray to the oven for an extra 10 minutes.
- The pan juices have burned onto the tray: Add a small splash of water to the tray when you add the tomatoes in the final stage — this loosens any sticky bits and gives you more liquid to spoon over at the end.
- The lamb reads underdone when you carve it: Return the slices to the roasting tray, spoon over the pan juices, cover tightly with foil, and put back in the oven at 180°C / 350°F for 10 minutes. It won’t be as pink, but it will be safe and still moist.
Storage and reheating
Leftover lamb keeps well in the fridge for up to 3 days — store it in an airtight container with any remaining pan juices poured over to keep it from drying out. The vegetables are best eaten within 2 days; the tomatoes in particular get watery if left longer. To reheat, put the lamb slices and vegetables in a covered baking dish with a splash of water or stock and warm at 160°C / 325°F for 15–20 minutes. Microwaving works in a pinch but dries the meat out quickly, so cover it and use short bursts. Cold sliced lamb also works well in a flatbread with yogurt and cucumber, or chopped into a hash with the leftover potatoes — no reheating required. For longer storage, freeze cooked lamb (without the vegetables) for up to 2 months; thaw overnight in the fridge before reheating.
Roast Lamb With Rosemary and Anchovies
Ingredients
- 4.4 pounds lamb leg
- 4 cloves garlic thinly sliced (about 15 slices total)
- 8 pieces anchovy fillets in olive oil drained and halved lengthways (about 30g / 1oz)
- 6 sprigs rosemary plus extra for roasting
- 4 sprigs thyme
- 2 small fennel bulbs halved and cut into wedges
- 2.2 pounds charlotte potatoes (or other waxy potato), peeled and cut into large chunks
- 1 large lemon for zest and juice
- 2 tablespoons olive oil
- 300 grams vine-ripened tomatoes halved
- 1 pinch salt to season
- 1 pinch freshly ground black pepper to season
Instructions
- Preheat the oven to 200°C / 400°F (180°C / 350°F fan-forced / Gas Mark 6). Place the lamb on a chopping board and make about 15 deep incisions all over with the tip of a sharp knife. Into each slit, tuck a slice of garlic, half an anchovy fillet, and a small sprig of rosemary. Push them in well with your finger so that the flavours melt into the meat rather than burning on the surface. Season the lamb generously all over with salt and freshly ground black pepper.
- Put in a roomy roasting tray and into the oven to roast for 15 minutes.
- Meanwhile, place the potato chunks in a large pan of salted boiling water and simmer for 8–10 minutes until just tender but not falling apart. Drain well, then return to the pan and shake gently to roughen the edges — this creates crispy bits during roasting. Slice the fennel in half and into wedges. Take out the lamb and scatter the potatoes and fennel around the joint. Drizzle the olive oil over the vegetables, pour over the lemon juice, and season with salt and pepper. Toss gently to coat, then return the tray to the oven for another 45 minutes.
- Remove the tray from the oven and scatter the halved tomatoes among the vegetables. Add the remaining rosemary sprigs, thyme, and lemon zest around the lamb. Gently stir the potatoes and fennel to ensure even browning, then return the tray to the oven for a final 15 minutes. The lamb takes around 1 hour and 15 minutes to cook, but adding the veg in stages means that all the elements cook perfectly.
- Transfer the lamb to a warm board or platter and cover loosely with foil. Allow to rest for 20 minutes — this is essential for juicy, evenly pink meat. Carve into thick slices and arrange on a serving platter on top of the roasted vegetables. Spoon over any pan juices from the roasting tray.
Nutrition
FAQ
Will the lamb actually taste fishy from the anchovies?
No — there is no detectable fish flavor in the finished dish. Anchovies dissolve completely during roasting and function purely as a salt and umami boost, making the lamb taste more savory and deeply seasoned than it would with surface salt alone.
Can I prepare the lamb the night before?
Yes, and it’s worth doing. Stud the lamb with the garlic, anchovy, and rosemary, season it, then cover and refrigerate overnight. The extra time lets the seasoning work deeper into the meat, and you’ll have less to do on the day.
How do I know when the lamb is cooked without a thermometer?
At 1 hour 15 minutes total roasting time for a 4.4-pound leg, the lamb will be medium — slightly pink in the center. If you press the thickest part and the juices run clear, it’s well done; pale pink juices mean medium. A meat thermometer is the most reliable tool here: 145°F / 63°C for medium, 160°F / 71°C for well done.
Can I use a bone-in leg of lamb instead of boneless?
Yes, but add roughly 20–30 minutes to the total roasting time depending on the size. A bone-in leg at the same weight takes longer because the bone slows heat penetration to the center — check the internal temperature rather than relying on the clock.
What to cook next
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- Authentic Roman Carbonara
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- Rustic Sourdough Focaccia with Rosemary and Sea Salt
