Preheat the oven to 350 degrees F. With a small, sharp knife, make 12 (1 1/2-inch deep) slits about every 2 inches of the lamb. Wrap the anchovies around the garlic cloves and stuff into the slits.
In a large roasting pan set over 2 burners, heat the duck fat over medium-high heat. Add the lamb and sear, turning, on all sides, about 5 minutes. Remove from the heat and, in a small bowl, combine the rosemary, Essence, salt, and pepper, and rub evenly over the meat. Add the vegetables, and stir to coat with the fat. Roast until an instant-read meat thermometer inserted into the thickest part of the leg reads 130 degrees F for medium-rare, about 1 hour and 15 minutes, stirring the vegetables every 30 minutes.
Remove from the oven, transfer to a large platter, and cover loosely to rest for 15 minutes. Place the pan over 2 burners over medium-high heat. Add the wine and cook, stirring, to deglaze the pan and reduce by half. Add the stock and stirring, reduce again by half. Strain into a small saucepan through a fine mesh strainer, pushing down on the vegetables to extract as much liquid as possible. Return to medium heat, and stirring constantly, add the butter a piece at a time. Remove from the heat and cover to keep warm.
Carve the lamb, and if desired, serve with the roasted vegetables on the side. Serve with the gravy.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.8 Kcal (1402 kJ)
Calories from fat	208.83 Kcal
		% Daily Value*
Total Fat	23.2g	36%
Cholesterol	78.65mg	26%
Sodium	2133.08mg	89%
Potassium	500.47mg	11%
Total Carbs	11.33g	4%
Sugars	2.31g	9%
Dietary Fiber	3.36g	13%
Protein	18.12g	36%
Vitamin C	9.4mg	16%
Vitamin A	0.2mg	6%
Iron	2.9mg	16%
Calcium	68.9mg	7%

Amount Per 100 g
Calories	173.72 Kcal (727 kJ)
Calories from fat	108.36 Kcal
		% Daily Value*
Total Fat	12.04g	36%
Cholesterol	40.81mg	26%
Sodium	1106.81mg	89%
Potassium	259.68mg	11%
Total Carbs	5.88g	4%
Sugars	1.2g	9%
Dietary Fiber	1.74g	13%
Protein	9.4g	36%
Vitamin C	4.9mg	16%
Vitamin A	0.1mg	6%
Iron	1.5mg	16%
Calcium	35.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

8

Points
9

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

Also Try

Lamb Leg of Lamb on a Rotisserie

Leg of lamb, Pepper, Garlic powder, Onion powder and 7 more..
Leg of Lamb
Leg of Lamb with Fennel

Garlic, peeled, Fresh rosemary leaves, Fennel seeds and 9 more..
Leg of Lamb with Garlic Sauce

Leg of lamb , about 5 lbs and 7 more..
Leg of Lamb With Mustard Sauce

Dijon mustard, Dried basil, crushed, Ground ginger and 4 more..
Leg of Lamb with Spicy Harissa

Crushed red pepper, Coriander seeds, Cumin seeds and 13 more..
Leg of Lamb with Figs and Lemons

Leg of lamb (5 to 6 lb.), fat trimmed, Salt and 9 more..
Leg of Lamb with Herbs and Mustard

Minced fresh thyme, Ground bay leaves and 8 more..
Leg of Lamb in a Spicy Yogurt Sauce

Leg of lamb, Blanched almonds, Onions, coarsely chopped and 16 more..
Leg of Lamb with Garlic and Rosemary