Cook The Book: Roast Leg Of Lamb With Anchovy, Garlic, And Rosemary
- 4-pound leg of lamb
- 2 two-ounce cans anchovies
- 1 small bunch rosemary
- 4 large garlic cloves, peeled and sliced lengthways into 3 pieces
- 6 tablespoons butter, softened
- Black pepper
- 1/2 750-ml bottle white wine
- Juice of 1 lemon
- 1 bunch watercress, to garnish
- Preheat oven to 425u0b0F. With a small sharp knife, make about 12 incisions 2 inches deep in the fleshy side of the lamb leg. Insert a piece of garlic, half an anchovy, and a small sprig of rosemary into each incision. Push all of them right in with your little finger. Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind plenty of black pepper over it. Place lamb in a roasting pan; pour the wine around it. Tuck in any leftover sprigs of rosemary; pour lemon juice over. Place in oven; roast 15 minutes.
- Reduce oven temperature to 350u0b0F; roast lamb for an additional hour, or slightly more, depending on how well-done you like your meat. Baste from time to time with the winy juices. Take meat out of oven; let rest in a warm place at least 15 minutes before carving.
anchovies, rosemary, garlic, butter, black pepper, lemon
Taken from www.seriouseats.com/recipes/2008/02/roast-leg-of-lamb-with-anchovy-garlic-and-rosemary-recipe.html (may not work)