Roast Lamb With Anchovies

• 1 (3- to 3 1/2-pound) leg of lamb roast
• 1 (2-ounce) can anchovies, drained and chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup butter
• 1 (10 1/2-ounce) can beef consomme
• 2 tablespoons all-purpose flour
• 1 (5-ounce) package wide egg noodles, cooked
• 1 tablespoon butter
• 1 (2-ounce) jar chopped pimientos, drained
• 1 tablespoon chopped fresh parsley

1. Remove the fell (tissue-like covering) from roast with a sharp knife. Make several small slits in surface of roast. Stuff slits with anchovies. Combine garlic, salt, and pepper; rub mixture over surface of roast.
2. Melt 1/2 cup butter in a small roaster over medium heat. Add roast; brown on all sides. Insert meat thermometer, if desired. Add consomme to roaster.
3. Bake, uncovered, at 325u0b0 until desired degree of doneness: about 1 1/2 hours or 140u0b0 (rare); about 2 hours or 160u0b0 (medium); about 2 1/2 hours or 170u0b0 (well done). Baste frequently with pan drippings.
4. Transfer roast to a warm serving platter, reserving pan drippings in roaster. Let roast stand 10 minutes before slicing.
5. Combine flour and a small amount of water to form a smooth paste. Stir mixture into pan drippings; cook over medium heat, stirring constantly, until thickened and bubbly. Set gravy aside.
6. Combine noodles, 1 tablespoon butter, and pimientos; toss lightly. Place noodle mixture around roast on serving platter; sprinkle with parsley. Serve roast with noodles and gravy.

lamb roast, anchovies, garlic, salt, pepper, butter, beef consommue, flour, egg noodles, butter, pimientos, parsley

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