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Leg of Lamb with Anchovy Paste https://www.metro.ca/userfiles/image/recipes/gigot-agneau-pate-anchois-2264.jpg PT20M PT1H15M PT1H45M
Preheat oven to 325°F/160°C. Cut regularly spaced slits in leg of lamb. Reserve. In a frying pan, heat 1 Tbsp.(15 mL) oil, lightly brown onions, spread on the bottom of a roasting pan. In the same pan, sear the leg of lamb on all sides in 2 Tbsp. (30 mL) oil. Put leg of lamb on onions. Deglaze frying pan with 1 cup (250 mL) chicken broth; pour around leg of lamb in roasting pan. In a small bowl, mix anchovy paste, garlic, remaining oil and rosemary. Baste leg of lamb with mixture, being careful to baste slits. Cover with aluminum foil. Roast 50 to 60 minutes. Cook uncovered for the last 30 minutes. Remove leg of lamb from oven. Loosely wrap roast in aluminum foil and let stand on the countertop about 10 to15 minutes. Put roasting pan on burner, bring cooking juices to a boil, carefully scraping all deposits from the bottom of the pan. Add remaining broth; reduce to taste. Season. <strong>Cooked pink:</strong> 15 to 18 minutes/lb (30 to 36 minutes / kg) or 160°F/ 70 °C on meat thermometer.
4
3 1/3 lb (1,5 kg) leg of lamb 1/4 cup (60 mL) olive oil 3 onions, sliced 1/2 cups (125 mL) chicken broth 2 Tbsp. (30 mL) anchovy paste 1 clove garlic, chopped 1 sprig rosemary, coarsely chopped
Leg of Lamb with Anchovy Paste

Leg of Lamb with Anchovy Paste

Rate this recipe
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  • Lactose-free
4
servings
0:20
Preparation
1:15
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 1/3 lb
    (1,5 kg)
    leg of lamb
  • 1/4 cup
    (60 mL)
    olive oil
  • 3
    onions, sliced
  • 1/2 cups
    (125 mL)
    chicken broth
  • 2 Tbsp.
    (30 mL)
    anchovy paste
  • 1
    clove garlic, chopped
  • 1
    sprig rosemary, coarsely chopped

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 325°F/160°C.

Cut regularly spaced slits in leg of lamb. Reserve.

In a frying pan, heat 1 Tbsp.(15 mL) oil, lightly brown onions, spread on the bottom of a roasting pan.

In the same pan, sear the leg of lamb on all sides in 2 Tbsp. (30 mL) oil. Put leg of lamb on onions.

Deglaze frying pan with 1 cup (250 mL) chicken broth; pour around leg of lamb in roasting pan.

In a small bowl, mix anchovy paste, garlic, remaining oil and rosemary.

Baste leg of lamb with mixture, being careful to baste slits. Cover with aluminum foil.

Roast 50 to 60 minutes. Cook uncovered for the last 30 minutes.

Remove leg of lamb from oven.

Loosely wrap roast in aluminum foil and let stand on the countertop about 10 to15 minutes.

Put roasting pan on burner, bring cooking juices to a boil, carefully scraping all deposits from the bottom of the pan.

Add remaining broth; reduce to taste. Season.

<strong>Cooked pink:</strong>

15 to 18 minutes/lb (30 to 36 minutes / kg) or 160°F/ 70 °C on meat thermometer.

Source : Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust

With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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