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

• Special equipment: a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer

Description

Lamb With Anchovy Herb Paste Is A Classic Italian Preparation. The Anchovy Doesn't Come Across As Fishy Tasting — It Simply Lends A Savory Note...

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