Serves6
- Active time:30 min
- Start to finish:3 1/2 hr (includes marinating)
April 2005
Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesnt come across as fishy tastingit simply lends a savory note that blends beautifully with the meat.
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6
garlic cloves
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9
flat anchovy fillets, drained and patted dry
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1/4
cup
olive oil
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2 1/2
tablespoons
chopped fresh rosemary
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1
(6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
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2
teaspoons
salt
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3/4
teaspoon
black pepper
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. Pat lamb dry and transfer, fat side up, to rack in pan. 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. Marinate lamb, loosely covered, at room temperature 1 hour.
Roast lamb:
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Put oven rack in middle position and preheat oven to 400ºF.
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Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125ºF for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160ºF). Let stand 30 minutes before slicing.
Cooks’ note: Lamb can be marinated, covered and chilled, up to 5 hours. Bring to room temperature, about 1 hour, before roasting.