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LAMB/PORK WITH ANCHOVY, GARLIC, & ROSEMARY Recipe

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This recipe for LAMB/PORK WITH ANCHOVY, GARLIC, & ROSEMARY is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 4 Pound bone in leg of lamb, or pork loin
4 large garlic cloves, peeled and sliced length-wise into thirds
20 anchovy filets in oil, drained
1 bunch rosemary
6 tablespoons butter softened
Freshly ground black pepper
Juice of 1 lemon
Salt as needed
1 small bunch of watercress to garnish
Directions:
Directions:
Preheat the oven to 425 °. Make 12 small incisions in the meat, insert a piece of garlic, half an anchovy, and a small sprig of rosemary into each incision. Push them in with your little finger.
Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in roasting pan and pour the lemon juice over the meat.
Roast in the oven for 15 minutes, lower temp to 350 ° and roast for 1 hour more, basting occasionally with juices. Let rest for 15 minutes before cutting when out of oven.
Meanwhile, taste the juices, adding salt as needed. (shouldn’t need much , if any, because of the anchovies) If the gravy is too thin, simmer it in a skillet to thicken. Garnish with watercress and serve.

 

 

 

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