Roast Leg of Lamb With Anchovies

• 1 8-pound leg of lamb
• 3/4 cup plain yogurt
• 3 cans flat anchovies with their oil
• 2 cloves garlic, minced
• Freshly ground pepper to taste

1. Trim loose fat from the lamb and wipe the leg dry with paper towels.
2. Marinate in the yogurt for two hours at room temperature or, refrigerated, for two days or overnight.
3. Preheat oven to 425 degrees.
4. Arrange anchovies over the lamb, sprinkle with their oil, garlic and pepper.
5. Roast the lamb for 12 to 15 minutes a pound, however you like it.
6. Remove from the oven and let rest for a few minutes.
7. Slice thin and arrange on a heated platter.
8. Pour the juices over the slices and serve.

lamb, plain yogurt, anchovies, garlic, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10168 (may not work)