Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Leg of Lamb with Anchovy Paste
2013-08-06
https://www.metro.ca/userfiles/image/recipes/gigot-agneau-pate-anchois-2264.jpg
PT20M
PT1H15M
PT1H45M
Preheat oven to 325°F/160°C.Cut regularly spaced slits in leg of lamb. Reserve.In a frying pan, heat 1 Tbsp.(15 mL) oil, lightly brown onions, spread on the bottom of a roasting pan.In the same pan, sear the leg of lamb on all sides in 2 Tbsp. (30 mL) oil. Put leg of lamb on onions.Deglaze frying pan with 1 cup (250 mL) chicken broth; pour around leg of lamb in roasting pan.In a small bowl, mix anchovy paste, garlic, remaining oil and rosemary.Baste leg of lamb with mixture, being careful to baste slits. Cover with aluminum foil.Roast 50 to 60 minutes. Cook uncovered for the last 30 minutes.Remove leg of lamb from oven.Loosely wrap roast in aluminum foil and let stand on the countertop about 10 to15 minutes.Put roasting pan on burner, bring cooking juices to a boil, carefully scraping all deposits from the bottom of the pan.Add remaining broth; reduce to taste. Season.<strong>Cooked pink:</strong>15 to 18 minutes/lb (30 to 36 minutes / kg) or 160°F/ 70 °C on meat thermometer.
4
Metro
3
1
3
3
3 1/3 lb (1,5 kg) leg of lamb
1/4 cup (60 mL) olive oil
3 onion, sliced
1/2 cups (125 mL) chicken broth
2 Tbsp. (30 mL) anchovy paste
1 clove garlic, chopped
1 sprig rosemary, coarsely chopped
Salt and pepper to taste
Leg of Lamb with Anchovy Paste
-
![]()
Lactose-free
4
servings
0:20
Preparation
1:15
COOKING
1:45
TOTAL TIME
Ingredients
-
3 1/3 lb
(1,5 kg)leg of lamb
-
1/4 cup
(60 mL)olive oil
-
3
onion, sliced
-
1/2 cups
(125 mL)chicken broth
-
2 Tbsp.
(30 mL)anchovy paste
-
1
clove garlic, chopped
-
1
sprig rosemary, coarsely chopped
-
Salt and pepper to taste
Preparation
Preheat oven to 325°F/160°C.
Cut regularly spaced slits in leg of lamb. Reserve.
In a frying pan, heat 1 Tbsp.(15 mL) oil, lightly brown onions, spread on the bottom of a roasting pan.
In the same pan, sear the leg of lamb on all sides in 2 Tbsp. (30 mL) oil. Put leg of lamb on onions.
Deglaze frying pan with 1 cup (250 mL) chicken broth; pour around leg of lamb in roasting pan.
In a small bowl, mix anchovy paste, garlic, remaining oil and rosemary.
Baste leg of lamb with mixture, being careful to baste slits. Cover with aluminum foil.
Roast 50 to 60 minutes. Cook uncovered for the last 30 minutes.
Remove leg of lamb from oven.
Loosely wrap roast in aluminum foil and let stand on the countertop about 10 to15 minutes.
Put roasting pan on burner, bring cooking juices to a boil, carefully scraping all deposits from the bottom of the pan.
Add remaining broth; reduce to taste. Season.
<strong>Cooked pink:</strong>
15 to 18 minutes/lb (30 to 36 minutes / kg) or 160°F/ 70 °C on meat thermometer.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
