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