Anchovy And Rosemary Lamb

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 6 garlic cloves
• 9 flat anchovy fillets, drained and patted dry
• 1/4 cup olive oil
• 2 1/2 tablespoons chopped fresh rosemary
• 6 -7 lbs semiboneless leg of lamb, all but a thin layer of fat discarded and lamb tied (aitchbone removed)
• 2 teaspoons salt
• 3/4 teaspoon black pepper

Recipe

• 1 marinate lamb:.
• 2 mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. pat lamb dry and transfer, fat side up, to rack in pan. make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. marinate lamb, loosely covered, at room temperature 1 hour.
• 3 roast lamb:.
• 4 put oven rack in middle position and preheat oven to 400°f.
• 5 sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°f for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°f). let stand 30 minutes before slicing.