Roast lamb with rosemary and anchovy gremolata

12 INGREDIENTS • 4 STEPS • 2HR

Roast lamb with rosemary and anchovy gremolata

Recipe
Gremolata is a gorgeously zingy, herby Italian dressing that’s a perfect partner to fish and red meat. Here it’s the finishing touch to a meltingly tender M&S whole lamb leg.
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Gremolata is a gorgeously zingy, herby Italian dressing that’s a perfect partner to fish and red meat. Here it’s the finishing touch to a meltingly tender M&S whole lamb leg.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

2HR

Total time

Ingredients

Servings
4
1 pack
(550 g)
M&S chunky Mediterranean-style vegetable mix
1.5 kg
M&S British legs of lamb
4
large potatoes, thinly sliced
1
M&S Remarksable Value lemon, juiced
to taste
olive oil
for drizzling
to taste
salt
to season
to taste
black pepper
to season
For the gremolata
1 bunch
rosemary
8
M&S Collection anchovy fillets in extra virgin olive oil
2 cloves
M&S Remarksable Value garlic, sliced
1
M&S Remarksable Value lemon, zested
50 ml
M&S extra virgin olive oil

Nutrition per serving

VIEW ALL
Calories
1077kcal
Fat
69.5 g
Saturates
24.6 g
Sugars
4.8 g
Salt
1179.7 mg
Love This Recipe?
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Roast lamb with rosemary and anchovy gremolata
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
step 2
To make the gremolata, pick the needles from the rosemary sprigs (1 bunch) (reserving a few sprigs), then place with the anchovies (8), garlic (2 cloves), lemon zest (1) and extra virgin olive oil (50 ml) in a food processor and blitz.
step 3
Season the lamb leg (1.5 kg) generously. Place it onto a large roasting tray and roast in the preheated oven for 20 minutes. Reduce the oven to 180°C (170°C fan) gas mark 4 and cook for a further 40 minutes. Meanwhile, mix the Mediterranean veg mix (1 pack) and potatoes (4) with the reserved rosemary sprigs, a little oil (to taste) and salt (to taste) and pepper (to taste). After 40 minutes, remove the lamb from the oven, add the potato and veg mix to the tray and spread out evenly. Cover the lamb with the gremolata, then roast for a further 25–45 minutes, until the lamb is cooked to your liking.
step 4
Remove from the oven and allow the lamb to rest for 15 minutes before carving. Toss the roasted veg and potatoes in all the juices left in the pan and squeeze over the lemon juice (1).
step 4 Remove from the oven and allow the lamb to rest for 15 minutes before carving. Toss the roasted veg and potatoes in all the juices left in the pan and squeeze over the lemon juice (1).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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