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Ingredients

• 4 1/2 pounds leg of lamb, trimmed of most of its outer layer of fat
• 6 anchovy filets
• 6 cloves garlic, peeled and halved lengthwise
• 1 bunch rosemary, torn into sprigs
• 7 tablespoons unsalted butter, softened
• sea salt and freshly ground black pepper, to taste
• For the salsa verde:
• 1 small bunch basil, leaves only
• 1 small bunch mint, leaves only
• 1 handful arugula, leaves only
• 1 small bunch parsley, leaves only
• 3 sprigs rosemary, leaves only
• 1 clove garlic, peeled and crushed
• 1/2 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 3 anchovy fillets
• 1 tablespoon capers, well rinsed
• 1 cup extra-virgin olive oil
• sea salt and freshly ground black pepper, to taste

Description

Roast Leg Of Lamb With Rosemary, Anchovy And Salsa Verde - The Huffington Post

Kitchen Daily