Margarita's International Recipes


Corsican Roasted Lamb

I thought this roasted leg of lamb would be much more flavorful than it ended up being. The different flavors pretty much cancelled each other out, and there wasn't much lamb flavor left either. The results weren't bad, but they weren't sublime either.

I followed the recipe pretty closely, with the exception of using dried rosemary and white wine instead of champagne. If I was going to make the recipe again, I'd salt the leg of lamb before marinating it, and I'd add some salt to the sauce as it reduced. I would also reduce the amount of sauce, perhaps by half. As it was, there was too much sauce for the lamb.

Corsican Roasted Lamb


  • 8 anchovy filets
  • 8 cloves garlic
  • 1/2 cup olive oil
  • 1 tsp. mustard
  • 1/2 tsp. dried rosemary
  • 1 tsp. red pepper flakes
  • 2 Tbsp. Mexican oregano
  • 2 Tbsp. ground sage
  • 1 leg of lamb
  • 1 bottle white wine or champagne
  • 4 Tbsp. softened butter


Make the marinade. Crush the anchovies with the garlic until they become a paste. Add the olive oil and mustard and mix well. Add rosemary, red pepper, oregano and sage. Mix well.

Put the leg of lamb in a tight fitting oven-safe pot. Coat it on both sides with the herb marinade. Marinade the lamb for at least 4 hours. Turn the lamb every so often.

Pre-heat the oven to 450F. Put the lamb in the oven and cook uncovered for 15 minutes. Reduce the heat to 325F, cover the lamb and cook until it reaches an internal temperature of 145F, about 1 1/2 hours. Baste the lamb with the juices every so often.

Once ready, remove the lamb from the pot, place on a carving platter and cover to keep warm. Remove excess fat from the juices in the pot, and place pot on the stove. Heat on high until the liquid boils, add the wine and boil until the sauce is reduced by half. Add the butter and mix well. Serve the lamb with the sauce.

Adapted from a recipe at Sublime Delights

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