Heat oven to degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using your fingers, press paste deeply into incisions. Mix remaining anchovies or mustard and the butter into a paste. Smear this mixture all over the surface of the roast.
How to Cook a Bone-in Leg of Lamb
Roasted Leg of Lamb
This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring. With Easter coming soon, I am re-posting this easy, crowd-pleasing dish from the archives because I LOVE lamb, not just for Easter, but any time of the year. If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier.
How to Roast a Bone-In Leg of Lamb
Just pull the meat off the bone with tongs. Ahhh, lamb, how I love thee! Some people love learning how to do fancy cake decorations. But big hunks of meat slow roasted until the meat is so tender, you can pry it off with a fork, then drown it in a gorgeous gravy infused with garlic and rosemary flavours? THAT you will find here!