Roast Lamb With Anchovies

• 1 4- to 5-pound leg of lamb, bone in
• 1 can flat anchovies, with their oil
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon rosemary leaves
• Freshly ground pepper to taste

1. Preheat oven to 425 degrees.
2. Trim the excess fat from the lamb and wipe the leg dry with paper towels.
3. Remove the anchovies from their oil and pour the oil into a small bowl.
4. Mix in the garlic, mustard and rosemary.
5. Spread this mixture over the lamb and arrange the anchovies on top.
6. Season with pepper.
7. Roast the lamb for 12 to 15 minutes a pound, according to how rare or well done you like it.
8. Remove the lamb from the oven and let it rest for a few minutes.
9. Slice it thin and arrange the slices on a heated platter.
10. Degrease the juices and pour them over the top.

lamb, flat anchovies, garlic, mustard, rosemary, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3490 (may not work)