Anchovy And Rosemary Lamb

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From the april edition of gourmet, this is simple and delicious. Prep time doesn't incluse 1 hour of marinating.

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Steps

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Marinate lamb:.

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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.

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Pat lamb dry and transfer , fat side up , to rack in pan.

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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.

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Marinate lamb , loosely covered , at room temperature 1 hour.

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Roast lamb:.

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Put oven rack in middle position and preheat oven to 400f.

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Sprinkle lamb all over with salt and pepper , then roast until thermometer inserted into thickest part of lamb registers 125f for medium-rare , 1 1 / 2 to 1 3 / 4 hours.

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Let stand 30 minutes before slicing.

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Ingredients

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garlic cloves, anchovy fillets, olive oil, fresh rosemary, leg of lamb, salt, black pepper