Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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 Salt and pepper to taste
Leg of Lamb with Anchovy Paste

Leg of Lamb with Anchovy Paste

Rate this recipe
0 Vote
  • Lactose-free
4
Leg of Lamb with Anchovy Paste
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
    You might like:

    Flyer Deal  (1)
    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 L SELECTED VARIETIES

  • 3
    onions, sliced
    You might like:

    Flyer Deal  (1)
    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 1/2 cups
    (125 mL)
    chicken broth
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP OR BROTH

    CAMPBELL'S CHUNKY SOUP OR BROTH

    3 for $5.00

    480 - 540 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    anchovy paste
    You might like:

    Flyer Deals  (2)
    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    2 for $3.00

    SELECTED VARIETIES OR 1.99 EA.

  • 1
    clove garlic, chopped
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO

  • 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

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.

Error

Sorry, an error has occurred. Please refresh the page.