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Roast lamb with anchovies, rosemary and salsa verde

Australian Gourmet Traveller recipe for Roast lamb with anchovies, rosemary and salsa verde

By Emma Knowles, Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 4 hrs cooking
  • Serves 8
  • Print
Roast lamb with anchovies, rosemary and salsa verde


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


  • 1
    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.
  • 2
    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).
  • 3
    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.


Drink Suggestion: Top-quality sangiovese or Chianti. Drink suggestion by Max Allen