Anchovy and Rosemary Roasted Lamb
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
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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