Heirloom Meals: Savoring Yesterday's Traditions Today

Rioja Gran Reserva and Nana’s Anchovy Roasted Lamb


  • 8 cloves garlic, minced
  • 1/2 cup fresh rosemary, minced
  • 2 tbsp sea salt
  • 1 tsp pepper
  • 1/3 cup olive oil
  • 1 can anchovy fillets, minced
  • 1 boneless leg of lamb


  1. Mix the garlic, rosemary, anchovies, salt, pepper and olive oil into a paste.
  2. Place lamb in pyrex pan and rub paste all over lamb.
  3. Put in refrigerator overnight – or for at least 4 hours.
  4. You can either grill or roast the lamb.
  5. If roasting, pre-heat oven to 400 degrees and roast for 1 ½ hours for medium rare.
  6. If grilling, grill each side for about 20 minutes for medium rare.
  7. Remove from grill or oven, let rest for 5-10 minutes and slice to desired thickness.
  8. Serve with roasted or grilled asparagus, roasted fingerling potatoes and pair with Rioja Ontanon Gran Reserva 2001 for a truly memorable meal. Delightful and YUM!
  • Prep time: 20 minutes
  • Cook time: 1 1/2 hours
  • Total time: 2+ hours

Yield: 4-6 servings.

Categories: Carole's Concoctions, Heirloom Recipes

Tags: rioja ontanon gran reserva 2001, rioja, rioja wine, heirloom recipe, heirloom meals, dinner, lamb, anchovies