Gluten-Free Roasted Leg of Lamb
A classic roasted leg of lamb studded with garlic and anchovies, then rubbed with fresh herbs for a deeply flavorful crust. The meat roasts to tender perfection while a rich garlic sauce develops from the pan drippings and red wine. Perfect for special occasions and holiday gatherings, this impressive centerpiece delivers restaurant-quality results at home. The anchovy adds umami depth without fishiness, while the slow-cooked garlic sauce provides a mellow, creamy accompaniment that complements the lamb's rich flavor beautifully.
Ingredients
- 1 5-pound leg of lamb, bone in
- 6 large garlic cloves, slivered
- 12 anchovy fillets, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon sea salt
- freshly ground black pepper, to taste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 24 garlic cloves, peeled, left whole
- 1 cup dry red wine, such as Côte du Rhône
- 2 tablespoons fresh parsley, finely chopped, preferably flat-leaf
Instructions
- 1
Have butcher remove most fat and skin from leg and trim protruding bone
- 2
Trim any excess fat and make slits all over the lamb
- 3
Insert garlic slivers and anchovy pieces into each incision
- 4
Mix chopped rosemary, thyme, salt and pepper in small bowl
- 5
Rub lamb with olive oil and herb mixture
- 6
Let stand for 1 to 2 hours
- 7
Preheat oven to 425°F
- 8
Place meat on rack in roasting pan and cook uncovered for 20 minutes
- 9
Reduce heat to 350°F and cook for 40 to 45 minutes for medium-rare
- 10
Heat olive oil in heavy skillet and cook whole garlic cloves slowly for 10 minutes until soft
- 11
Remove lamb to warmed platter and cover with foil tent
- 12
Place wine in roasting pan and scrape bottom to loosen brown bits
- 13
Cook wine over high heat to reduce by one-third
- 14
Add reduced wine to garlic cloves and mash with fork
- 15
Season garlic sauce with salt and pepper
- 16
Slice lamb and grind fresh black pepper over it
- 17
Spoon sauce over lamb and sprinkle with chopped parsley
Tips
Let the lamb rest at room temperature before cooking for more even roasting.
Don't brown the garlic cloves when making the sauce - keep them soft and golden for the best flavor.
Use an instant-read thermometer to ensure perfect doneness - 130°F for medium-rare.
Good to Know
Refrigerate cooked lamb for up to 3 days. Garlic sauce keeps for 2 days refrigerated.
Lamb can be stuffed with garlic and anchovies and rubbed with herbs up to 4 hours ahead. Refrigerate until ready to roast.
Serve immediately while hot. Let rest 10-15 minutes after cooking before slicing.
Common Mistakes
Use an instant-read thermometer to avoid overcooking the lamb.
Don't skip the resting time or juices will run out when slicing.
Substitutions
FAQ
Can I make this without anchovies?
Yes, substitute with capers for similar saltiness, or omit entirely though you'll lose some umami depth. The garlic and herbs will still provide excellent flavor.
How long can I keep leftover lamb?
Refrigerate cooked lamb for up to 3 days. Reheat gently in a low oven to avoid drying out. The garlic sauce keeps separately for 2 days.
What if my lamb is smaller than 5 pounds?
Reduce cooking time proportionally - about 12-15 minutes per pound at 350°F after the initial high heat searing. Always use a thermometer for accuracy.