Anchovy And Rosemary Lamb

• 6 garlic cloves
• 9 flat anchovy fillets, drained and patted dry
• 1/4 cup olive oil
• 2 1/2 tablespoons chopped fresh rosemary
• 6 -7 lbs semiboneless leg of lamb, all but a thin layer of fat discarded and lamb tied (aitchbone removed)
• 2 teaspoons salt
• 3/4 teaspoon black pepper

1. Marinate lamb:.
2. Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
3. Roast lamb:.
4. Put oven rack in middle position and preheat oven to 400u0b0F.
5. Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125u0b0F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160u0b0F). Let stand 30 minutes before slicing.

garlic, anchovy, olive oil, rosemary, lamb, salt, black pepper

Taken from www.food.com/recipe/anchovy-and-rosemary-lamb-114680 (may not work)