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ROASTED LEG OF LAMB WITH ANCHOVY-MUSTARD MARINADE AND GARLIC — SERVED WITH SIMPLE YOGURT SAUCE

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ROASTED LEG OF LAMB WITH ANCHOVY-MUSTARD MARINADE AND GARLIC — SERVED WITH SIMPLE YOGURT SAUCE

ROASTED LEG OF LAMB WITH ANCHOVY-MUSTARD MARINADE AND GARLIC — SERVED WITH SIMPLE YOGURT SAUCE

A beautifully marinated, juicy leg of lamb roasted low and slow to tender perfection. Paired with a fresh yogurt sauce loaded with green onions and parsley, and complemented by classic tzatziki and chimichurri for extra flavor options.

🕒 Prep Time: 20 min (+ 4+ hours marinating)

🍳 Roast Time: Approx. 2.5 hours
🍰 Servings: 6-8

Ingredients

Lamb:

  • 1.6 kg bone-in leg of lamb
  • 3 garlic cloves (for slits)

Marinade:

  • 2 heaping tbsp whole grain mustard
  • 3 garlic cloves
  • 3 sprigs fresh thyme (leaves only)
  • 1 sprig fresh rosemary (leaves only)
  • 8 anchovy fillets in olive oil
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • Freshly ground black pepper
  • No added salt—anchovies and soy sauce provide sufficient saltiness

Simple Yogurt Sauce:

  • Full-fat yogurt
  • Plenty of chopped green onions
  • Chopped parsley

Instructions

  1. Blend all marinade ingredients in a blender until a smooth paste forms.
  2. Pat the lamb leg dry. Using a sharp knife, make incisions in the meat and insert garlic slices into the slits.
  3. Rub the marinade generously all over the lamb, coating it well on all sides. Place in a bowl and cover loosely with plastic wrap—ensure the wrap does not touch the meat surface to preserve the crust. Refrigerate for at least 4 hours.
  4. Remove the lamb from the fridge and let rest at room temperature for 30 minutes before roasting.
  5. Preheat oven to 220°C (430°F). Place the lamb in a roasting pan and roast for 20 minutes.
  6. Reduce oven temperature to 150°C (300°F) and roast for an additional 2 hours. Every 30 minutes, baste the lamb with the pan juices to keep it moist.
  7. After roasting, the lamb will be tender and juicy, slightly pink near the bone. Adjust cooking time if you prefer it rarer or more well done.
  8. Tent the lamb with foil and let rest for 15 minutes before carving.
  9. Serve with a simple yogurt sauce made by mixing full-fat yogurt with chopped green onions and parsley. Also offer tzatziki and chimichurri sauces as delicious accompaniments.

💡 Tips

  • Removing salt from the marinade avoids over-salting since anchovies and soy sauce add saltiness.
  • Resting meat before cooking ensures even temperature and cooking.
  • Frequent basting keeps the lamb moist and flavorful.
  • Use a roasting thermometer for perfect doneness, aiming for 60–65°C internal temp for medium-rare.

🍽️ Perfect For

  • Special family dinners
  • Festive holiday meals
  • Elegant Mediterranean-inspired menus

📝 Final Thoughts

This leg of lamb combines bold Mediterranean flavors with tender, juicy meat roasted to perfection. The anchovy-mustard marinade adds depth and complexity, while the fresh yogurt sauce and optional dips round out a balanced, impressive meal.