Roasted leg of lamb with rosemary and mustard marinade

Nadia Lim's rosemary roasted lamb recipe has an unusual secret ingredient - anchovies. They add an irresistible depth of flavour (without any fishy taste). It's a must-try for your next Sunday dinner!

By Nadia Lim
  • 30 mins preparation
  • 2 hrs cooking
  • 1 hr marinating
  • Serves 6
  • Print


  • 6 clove garlic
  • 1 teaspoon flaky sea salt
  • 2 tablespoon fresh rosemary leaves
  • 2 anchovy fillets
  • 1 1/2 tablespoon olive oil
  • 2 teaspoon Dijon mustard*
  • 1 whole lamb leg, bone in


  • 1
    Use a mortar and pestle to crush garlic cloves. Add flaky sea salt, rosemary leaves and anchovy fillets and grind to break up the rosemary leaves as much as possible. Mix in oil and Dijon mustard and season with freshly ground pepper. (If you don’t have a mortar and pestle, very finely chop all the ingredients and mix together in a small bowl.)
  • 2
    Pat lamb dry with paper towels and slather with the marinade. Transfer to a large roasting dish. Cover and set aside to marinate and bring up to room temperature (about 1 hour).
  • 3
    Preheat oven to 180°C. Roast lamb for about 25 minutes per 500g lamb (for medium). Cover with foil and tea towels and leave to rest for at least 20 minutes before carving.


*Check label if eating gluten-free.