Gigot of Lamb Rosemarin

Here’s a main course that will impress with flavour and colour at any soirée or dinner party…

Gigot of Lamb Rosemarin

At these annual dinners, I try to make the main courses the centrepiece. The most impressive of all the dishes. At this year’s dinner party, this role was taken by the Gigot of Lamb Rosemarin (see pictured). It is the original version of a recipe I saw in an episode of Two Fat Ladies, where Clarissa Dickson Wright made a Gigot of Monkfish Rosemarin. If you’re not aware, “Gigot” is the French word for “Leg”, and the title is applicable even when using monkfish, due to its resemblance to a leg of lamb. But given we had a couple of non-fish-eaters in the house this time, it had to be the lamb version. And I regret nothing. Here’s how to make it…


  • 1 small leg of lamb
  • 10 anchovies, in oil
  • Olive oil
  • 10 sprigs fresh rosemary
  • 1-2 punnets vine tomatoes
  • 8 cloves garlic

Serves 6

Preparation Time: 20 minutes; Total Cooking Time: 50-60 minutes


  1. Preheat the oven to 220°C / Gas Mark 7.
  2. Lay your lamb joint on a clean surface. With a sharp knife, make several holes across both sides of the joint. Stuff each hole with an anchovy fillet.
  3. Peel and halve the garlic cloves, and insert into the holes with the anchovies. Make sure you retain a few garlic pieces to place in the roasting tray in the next step.
  4. Place the lamb joint in a roasting tray and drizzle liberally with olive oil. Then place the rosemary sprigs under, around and on top of the joint. Add the tomatoes, whole and on the vine, and drizzle these with olive oil, salt and pepper. Chuck in the leftover garlic, and transfer to the preheated oven for 30 minutes.
  5. Turn the lamb over and make sure the tomatoes are not blackening. Once this has all been checked, roast for a further 30 minutes. 
  6. Leave the meat to cool for 5-10 minutes, then carve and serve alongside the tomatoes and a gratin of potatoes. Dauphinoise Potatoes will be a suitable alternative.
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