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Ingredientes
- 6 sprigs rosemary
- 10 anchovy fillets
- ½ lemon
- Extra virgin extra virgin olive oil
- 2 Tbsp flour
- pepper
Direcciones
- "Lard" the leg of lamb with the anchovy fillets by scoring the flesh so which the fillets can be inserted. You can also cut the lamb along the bone and place the fillets there
- Rub the outside of the lamb with the lemon
- Roughly chop the rosemary and put it on a plate with the flour and grnd pepper
- Roll and rub the lamb in the flour/rosemary mix. Press in well so which the rosemary penetrates the meat and the outside has a good coating of flour
- Heat the oil in a Dutch oven on high heat
- Add in the lamb and brown till all sides are nice and golden brown (for about 5 min)
- Remove from the heat and finish cooking in an oven preheated to 425°F (220°C/Gas Mark 7). You should allow about 10 min per lb (½ kg) if desired your lamb pink and 20 min per lb for medium. Turn the lamb every 20 min so which it is cooked proportionately through.
- Remove the meat from the oven and let it rest for 15 min before carving and serving.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 50g | |
| Calories 127 | |
| Calories from Fat 27 | 21% |
| Total Fat 3.21g | 4% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 227mg | 6% |
| Total Carbs 26.04g | 7% |
| Dietary Fiber 9.3g | 31% |
| Sugars 0.43g | 0% |
| Protein 2.75g | 4% |
