Barbecued Leg of Lamb infused with Anchovies and Garlic……

By Simon  , , ,   

April 22, 2014

A most wonderful combination, Lamb infused with anchovies and garlic, its simple to prepare, a real winner for a sharing BBQ party.

  • Prep: 15 mins
  • Cook: 1 hr 40 mins
  • Yields: 6


2 Kg Leg of Lamb

60 Grams Anchovy fillets

4 tbsp Olive oil

4 Medium Plump garlic

6 tbsp Balsamic vinegar

1 Litre Orange

6 Sprig Fresh oregano

3 tbsp Clear honey

1 tsp Freshly milled black pepper

2-3 Medium Whole garlic bulbs

Scattering Rock salt


Step 1.  Open the Lamb leg where the bone has been removed and place in a non-metalic oven proof dish.  To make the marinade, simply chop the anchovy fillets into small pieces, add with all the anchovy oil to a bowl, add olive oil, garlic, balsamic, zest and juice of the orange, honey, oregano and black pepper, combine well.  Coat the lamb all over masaging it well, put a little of the marinate into the pocket where the bone was removed, cover with cling film and refrigerate for a min 4 hrs or overnight.

Step 2.  Preheat oven to 180c.  Place a few whole garlic bulbs with the tops chopped off and scatter them with a little rock salt in the oven dish with the lamb. Loosely cover with foil and roast for 1 hour, whilst the lamb is cooking light the BBQ.  Remove from the oven, removing the foil, reserve all the juices and finish the meat on the BBQ for 30 mins to develop the flavours, turning it frequently (it will take on a charred appearance).  Strain the juices into a small pan, add a tbsp 0f honey and bring to a boil, letting it bubble for a few minutes until thickened.

Place the lamb and roasted garlic bulbs onto a warm serving platter, drizzle with the glaze and scatter with  a handful of fresh oregano.  Enjoy.


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