Rosemary Roast Lamb

• 1/4 cup olive oil
• 2 1/2 tablespoons chopped fresh rosemary
• 6 garlic cloves, minced
• 1 tablespoon anchovy paste
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 (5- to 6-lb.) bone-in leg of lamb
• 2 teaspoons salt
• 3/4 teaspoon pepper

1. Combine first 6 ingredients in a small bowl.
2. Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.
3. Meanwhile, preheat oven to 400u0b0. Uncover lamb, and sprinkle with salt and pepper.
4. Bake at 400u0b0 for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0 (medium rare). Let stand 30 minutes before slicing.

olive oil, rosemary, garlic, anchovy paste, lemon zest, lemon juice, salt, pepper

Taken from www.myrecipes.com/recipe/rosemary-roast-lamb (may not work)