Spatchcocked Lamb with Anchovy and Herb Paste Spatchcocked Lamb with Anchovy and Herb Paste

Spatchcocked Lamb with Anchovy and Herb Paste

A spatchcock whole leg lamb joint coated in a home-made anchovy and herb paste then cooked either on a prepared BBQ or in the oven.

prep time
10 mins

cook time
1 hour

6 people


  • 1.8kg lean lamb leg joint, boned (ask your butcher or meat counter to do this for you)
  • For the Anchovy and Herb Paste:

  • 12 anchovy fillets, drained
  • 2 large handfuls flat-leaf parsley, roughly chopped
  • 4 garlic cloves, peeled and crushed
  • 2 tablespoons balsamic or red wine vinegar


  1. Preheat the oven to 220°C,200°C, Fan, Gas Mark 7.
  2. To prepare the paste, place all the anchovy and herb paste ingredients into a blender and blend to a paste.
  3. Place the boned lamb joint in a large shallow dish and make several slits into the joint. Lay flat and spread with the paste. Cover and marinate in the refrigerator for 1-2 hours for the flavours to develop.
  4. Insert 2 long metal or wooden skewers, criss-crossing through the meat.
  5. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  6. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  7. Serve with a lemon and chive potato salad.


Use a rolled lamb shoulder joint as an alternative. If using wooden skewers, soak in cold water for 20-30 minutes.