Lamb with Anchovies & Vegetables

Contributed by Abbie White <abbie.white@capralogics.com>, from a recipe in an AARP publication.

Ingredients Directions
  • 3-4 lb. boned and rolled leg of lamb
  • 5 garlic cloves, peeled and slivered
  • 2 tsp. rosemary leaves fresh or dried
  • 2 oz. tin of anchovies in olive oil, salt added
  • olive oil for browning lamb and vegetables.
  • 5 small whole onions, peeled
  • 1 lb. carrots, peeled and chopped
  • 4 medium potatoes, peeled
  • small head of cabbage sliced in half
  • hot red pepper flakes
  • black pepper

Marinate the lamb at least two hours or up to three days refrigerated with garlic slivers, and anchovies in olive oil.

Brown the lamb roast on all sides using 2 tablespoons of olive oil in 4-6 quart Dutch oven or heavy stewpot on the range. Remove the browned roast. Brown the whole onions as well until they have a caramelized coat on all sides. Return lamb roast to pot along with approximately three cups of water. Add carrots, potatoes, cabbage, hot red pepper flakes, and black pepper. Cover dutch oven and cook on low heat for about two hours until lamb is cooked and vegetables are tender.

Return to Sheep's Creek Farm Lamb Recipes page.

© 2000 Ronald Florence
Last modified: <30-Dec-2000 20:03:58 EST