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Roast Lamb With Anchovies

Yield 6 to 8 servings


  • 1 (3- to 3 1/2-pound) leg of lamb roast
  • 1 (2-ounce) can anchovies, drained and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter
  • 1 (10 1/2-ounce) can beef consommé
  • 2 tablespoons all-purpose flour
  • 1 (5-ounce) package wide egg noodles, cooked
  • 1 tablespoon butter
  • 1 (2-ounce) jar chopped pimientos, drained
  • 1 tablespoon chopped fresh parsley

How to Make It

  1. Remove the fell (tissue-like covering) from roast with a sharp knife. Make several small slits in surface of roast. Stuff slits with anchovies. Combine garlic, salt, and pepper; rub mixture over surface of roast.

  2. Melt 1/2 cup butter in a small roaster over medium heat. Add roast; brown on all sides. Insert meat thermometer, if desired. Add consommé to roaster.

  3. Bake, uncovered, at 325° until desired degree of doneness: about 1 1/2 hours or 140° (rare); about 2 hours or 160° (medium); about 2 1/2 hours or 170° (well done). Baste frequently with pan drippings.

  4. Transfer roast to a warm serving platter, reserving pan drippings in roaster. Let roast stand 10 minutes before slicing.

  5. Combine flour and a small amount of water to form a smooth paste. Stir mixture into pan drippings; cook over medium heat, stirring constantly, until thickened and bubbly. Set gravy aside.

  6. Combine noodles, 1 tablespoon butter, and pimientos; toss lightly. Place noodle mixture around roast on serving platter; sprinkle with parsley. Serve roast with noodles and gravy.

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