Leg of Lamb with roasted carrots and Anchoiade sauce



  • 9 lbs. Leg of lamb, Bone-in
  • 4 Sprigs Fresh rosemary. Leaves removed and chopped
  • 2-3 Lemons, juiced and zest reserved
  • 1/2 cup Extra virgin olive oil
  • 8-10 Brown anchovies, rinsed
  • 4 Garlic cloves
  • 8-10 Large carrots, peeled and left whole
  • Salt and pepper to taste


  1. Remove lamb leg from the packaging. Dab to dry with clean paper towels. With a sharp boning knife, gently score fat side and liberally season entire leg with kosher salt and pepper.
  2. Let sit overnight uncovered on a sheet pan in the refrigerator.
  3. Add all ingredients of “Anchoiade Sauce” together in a blender. Puree for 10 seconds. Leave at room temperature before serving.
  4. Pre heat the oven to 375 degrees F.
  5. Transfer lamb to a roasting pan lined with carrots. Place into oven and cook to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving. Serve lamb slices with carrots and Anchoiade sauce.