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Boneless Roasted Leg of Lamb with Garlic, Rosemary and Anchovy

Boneless Roasted Leg of Lamb with Garlic, Rosemary and Anchovy

The New Classic Roasted Leg of Lamb guaranteed to be the Hit of the Season
  • Prep Time 15 minutes


  • Boneless Leg of Lamb, room temperature


For inserting into tiny slits all over the lamb

  • 1 small can anchovies, drained, the anchovies cut into 1/4s
  • 10 cloves of garlic, very thinly sliced 


For the softened butter to spread all over the lamb:

Into your food processor, or hand chop and mince finely all ingredients.   Process into an easy to spread paste.

  • 1 lb good quality salted butter, softened
  • 5 large sprigs rosemary, stems stripped
  • 5 cloves of garlic
  • 1 small can of anchovies w/the oil
  • ½ cup Italian parsley leaves
  • 3T fresh lemon zest


For the Sauce:

  • 4T butter
  • 2T shallots, minced
  • 3T Glace de Veau
  • 2 cup good red wine
  • Kosher salt and fresh ground pepper


  1. Take the lamb out of its wrappings 2 hours before roasting.
  2. Heat oven to 450°.
  3. Make multiple slits all over the roast with a sharp knife.  Don’t go in too deep, about an inch.  Into each slit, insert a piece of anchovy and a piece of garlic.  Make sure you do the bottom and sides of the lamb.
  4. Before you put your roast into its pan, slather every inch of the roast with your softened compound butter.
  5. Set your roast on a rack inside a pan just large enough to hold it, not much bigger.
  6. Roast uncovered for 15 minutes.  Lower oven temp to 350° without opening the door and roast for 90 minutes before checking internal temp.  You are shooting for 128° to 130° before removing from the oven and letting rest on a cutting board under tented foil.  The lamb will continue cooking while resting.
  7. Now, make your gravy: 

    Drain most of the fat out of the roasting pan until 2 Tablespoons remain.  Put those 2 T into a saute pan and add 2 T of your butter until the butter melts on medium heat.  Add the shallots, minced garlic, and let everything soften on low heat, about 5 minutes.  Whisk in the glace veau and follow with the red wine, whisking until everything is combined.  Finish with 2 T of the remaining butter, whisking the sauce until glossy.

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen