Rosemary & Garlic Roasted Leg of Lamb with Shrewsbury Sauce Recipe
Leg of lamb rubbed with an anchovy-herb paste is a classic Italian preparation. The anchovy lends a salty, savory component that blends perfectly with the meat, and isn’t fishy tasting. This is the...
Keywords
- Easter
- Easter Dinner
- Lamb
- Leg of Lamb
- Roasted Lamb
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Ingredients
- 6 anchovy fillets, packed in oil
- 2 Tbsp. olive oil
- 1 Tbsp. each minced fresh garlic and rosemary
- 2 tsp. each minced lemon zest and Dijon mustard
- 1 bone-in leg of lamb (5–6 lb.), excess fat trimmed
- Black pepper
- 1 red onion, sliced
- 2 Tbsp. all-purpose flour
- 1 cup low-sodium beef broth
- ⅔ cup each ruby port and dry red wine (such as Zinfandel)
- 3 Tbsp. red currant jelly
- 1 Tbsp. Dijon mustard
- 1 Tbsp. unsalted butter, mashed with 1 Tbsp. all-purpose flour (optional)
- 1 Tbsp. fresh lemon juice
- Salt
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