Roman Roasted Lamb
Roman Roasted Lamb
A leg of lamb studded with anchovies, garlic and capers, rubbed with rosemary, mint and mustard, and slow-roasted with wine and vinegar.
Prep: 20 minutes · Cook: 3 hours
What Is Roman Roasted Lamb?
A Roman-style roast leg of lamb larded with anchovies, garlic and capers, crusted with rosemary, mint and dry mustard, and basted in its last hour with red wine and white wine vinegar.
Why Make Roman Roasted Lamb?
- Anchovies tucked inside season the lamb from within
- Mint and rosemary are the classic lamb pairing
- Wine and vinegar make their own pan sauce
- One roast feeds a Sunday table of eight
- Old-school Roman technique, minimal hands-on time
Unico Products Used in This Recipe
Ingredients
- 2.3 kg leg of lamb (5 lbs)
- 6 anchovy fillets
- 3 cloves garlic (halved)
- 2 tbsp capers
- 1 tbsp rosemary
- 1 tbsp mint flakes
- 1 tbsp dry mustard
- 1 tbsp salt
- 1 pinch pepper
- 1 lemon (juiced)
- 120 mL red wine (4 oz)
- 120 mL white wine vinegar (4 oz)
Instructions
- Preheat the oven to 375F (190C).
- Make small cuts all over the lamb and insert the anchovies, garlic halves and capers.
- Rub the rosemary, mint, mustard, salt and pepper over the lamb and squeeze the lemon juice on top.
- Roast for 2 hours, then reduce the heat to 325F (160C).
- Add the wine and vinegar to the pan and cook for another hour.
- Remove and let stand several minutes; carve, strain the pan juices and pour over the slices.
Cooking Tips
- Push the anchovy and garlic deep into the cuts
- Rub the seasoning on ahead — even overnight
- Add the liquids only after the first 2 hours
- Strain the pan juices for a clean sauce
- Rest the leg before carving across the grain
Frequently Asked Questions About Roman Roasted Lamb
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1. Will the anchovies make the lamb fishy?
No — they dissolve during roasting into a deep savouriness; it's a centuries-old Roman trick.
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2. The recipe roasts 3 hours — isn't that well done?
Yes — it's roasted fully tender, old-style. For pink lamb, pull it at 135–140°F internal, about 1.5–2 hours.
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3. What is the wine-vinegar addition for?
It deglazes the pan in the final hour, making a sharp, savoury jus for the carved meat.
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4. Can I use a boneless leg?
Yes — reduce the roasting time by roughly a third.
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5. How do I store leftovers?
Refrigerate up to 4 days — cold roast lamb makes excellent sandwiches.
Roman Roasted Lamb Made Simple
Roman Roasted Lamb hides its seasoning inside the meat itself — anchovy, garlic and caper in every slice. Unico anchovies and capers do the larding.