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Roast lamb with rosemary, garlic and anchovies.

Roast lamb with rosemary, garlic and anchovies

Brought to you by: Gordon Ramsay's Great British Pub Food
    6 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

This is a lovely way to season a roast lamb. Rosemary and garlic impart a distinctive aroma, while the anchovies add a salty, savoury depth to the meat. Accompany with new potatoes or roast potatoes with rosemary.
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  • 1.7 kg Shoulder of lamb, boned
  • 1 drizzle Olive oil
  • 1 Head of garlic
  • 4 Rosemary sprigs
  • 8 Anchovies in oil, drained and halved
  • 1 small handful Thyme sprigs
  • 4 Medium carrots
  • 10 Shallots


Step 1

Preheat the oven to it's highest setting. Place the lamb shoulder on a board and trim off any excess fat, leaving a thin, even layer. With the tip of a sharp knife, make slits all over the surface. Rub all over the meat with a little olive oil, and salt and pepper. Peel and thinly slice two garlic cloves. Insert a small sprig of rosemary, a slice of garlic and an anchovy half into each slit, using the tip of the knife to push them in.

Step 2

Scatter the remaining garlic cloves (in their skins) and some thyme sprigs over the base of the roasting dish. Sprinkle over a little salt and pepper. Lay the lamb shoulder and surround with the carrots and shallots. Scatter over a few more thyme sprigs. Drizzle the lamb and vegetables with a little olive oil and spinkle with salt and pepper.

Step 3

Roast for 15 minutes until the meat begins to brown, then lower the oven setting to 180ºC/Gas 4 and roast for another 30-40 minutes until the lamb is medium rare and pink in the middle. To check, insert a skewer into the thickest part and press gently - the juices should have a pinkish tinge. Remove from the oven, cover loosely with foil and allow to rest in a warm place for 15 to 20 minutes before carving.

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