The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast lamb with anchovies, rosemary and salsa verde

You'll need

1 lamb leg, bone-in (about 2.75kg) 16 anchovy fillets 1 tbsp salted baby capers, rinsed, drained ¼ cup (firmly packed) rosemary sprigs 250 ml white wine 250 ml (1 cup) chicken stock 6 sebago potatoes, scrubbed and coarsely chopped 16 garlic cloves, unpeeled 1 tbsp olive oil   Salsa verde ½ slice (about 25gm) soft white sourdough bread 60 ml (¼ cup) white wine vinegar 8 anchovy fillets, chopped 4 cornichons, finely chopped 2 tbsp capers in vinegar, rinsed, drained 1 garlic clove, finely chopped 1½ cups (firmly packed) flat-leaf parsley, finely chopped 2 tsp finely chopped rosemary 160 ml mild-flavoured extra-virgin olive oil


  • 01
  • Preheat oven to 140C. Pierce lamb in 16 places with a small sharp knife and press some anchovy, some capers and some rosemary sprigs into each cut. Place in a roasting pan, pour over wine and stock and roast until meat is tender (3½-4 hours), topping up with extra stock if pan begins to dry out.
  • 02
  • Meanwhile, place potatoes and garlic in a roasting pan, drizzle with oil, season to taste and roast, turning occasionally, until crisp and golden (1¼-1½ hours).
  • 03
  • Meanwhile, for salsa verde, soak bread in vinegar until soft (1-2 minutes). Process anchovies, cornichons, capers, garlic and bread in a food processor to a coarse paste, add remaining ingredients, pulse to combine, season to taste and serve with lamb and potatoes, drizzled with pan juices.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Top-quality sangiovese or Chianti.

Featured in

Apr 2011

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes


Saltimbocca alla Romana

Piccata di vitello


Adana kofte

Roast lamb loin with couscous and pumpkin


Pork chops with fennel

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.