Leg of Lamb Gascon Style

• 1 3-pound leg of lamb
• 8 garlic cloves, halved
• 2 2-ounce cans anchovy fillets, packed in oil
• Freshly ground black pepper to taste
• 1/4 cup rendered duck fat
• 6 tablespoons unsalted butter at room temperature
• 1 medium-size carrot, coarsely chopped
• 1 medium-size onion, coarsely chopped
• 1 medium-size white turnip, coarsely chopped
• 1/4 cup dry red wine

1. Preheat oven to 350 degrees.
2. Using a sharp knife, make 16 small incisions in the leg of lamb, and slide the garlic halves into them.
3. Make 12 or more small incisions between the fat and the flesh of the lamb, and slide 1 anchovy into each, using the contents of 1 can.
4. The anchovies should stay near the surface of the meat.
5. Sprinkle the lamb thoroughly with pepper.
6. Heat the duck fat over high heat in a heavy oven-proof pan large enough to hold the lamb.
7. Quickly sear the meat on all sides, then place in the oven.
8. Roast for 30 minutes.
9. While the lamb is roasting, make anchovy butter.
10. Remove the anchovies from the remaining can, and drain well.
11. Rinse under cold running water, and pat dry.
12. Place the anchovies in the bowl of a food processor, and chop finely.
13. Add the butter to the bowl, and blend well to form a smooth cream.
14. Set aside until ready to use.
15. When the lamb has roasted for 30 minutes, add the carrot, onion and turnip pieces to the pan, scattering them around the lamb.
16. Roast for another 20 minutes for medium rare, 30 minutes for medium.
17. Remove the meat from the oven, and let rest in a warm place.
18. Discard the fat from the pan.
19. Deglaze with the red wine, and reduce the liquid by half over high heat.
20. Pass the sauce through a fine sieve, extracting all the juices from the vegetables with the back of a spoon.
21. Discard the solids.
22. Return the sauce to a saucepan and reheat.
23. Whip in the anchovy butter, a little at a time, until it is well incorporated.
24. Slice the lamb and serve with the sauce on the side.
25. Potatoes roasted in duck fat go well with this dish.

lamb, garlic, anchovy, freshly ground black pepper, butter, carrot, onion, white, red wine

Taken from cooking.nytimes.com/recipes/11530 (may not work)