Ingredients
- 6 garlic cloves
- 9 flat anchovy fillets, drained and patted dry
- 1/4 cup olive oil
- 2 1/2 tablespoons chopped fresh rosemary
- 1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
- 2 teaspoons salt
- 3/4 teaspoon black pepper
Description
The Anchovy Doesn’t Come Across As Fishy Tasting—it Simply Lends A Savory Note That Blends Beautifully With The Meat.
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