Lamb with anchovy herb paste is a traditional Italian preparation. The anchovy does not come across as fishy tasting– it merely lends a savory note that blends wonderfully with the meat.
Components: 9 flat anchovy fillets, drained pipes and patted dry,3/ 4 teaspoon black pepper,2 1/2 tablespoons sliced fresh rosemary,6 garlic cloves,1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied,1/ 4 cup olive oil,2 teaspoons salt
Instructions: Mince garlic and anchovies and mash to a paste with a big heavy knife, then stir together with oil and rosemary in a little bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make numerous little 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface area of lamb, pushing some marinade into slits. Marinade lamb, loosely covered, at space temperature 1 hour.Instructions: Put oven rack in middle position and preheat oven to 400 ° F., Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (practically to the bone but not touching it) signs up 125 ° F for medium-rare, 1 1/2 to 1 3/4 hours (temperature levels in thinner parts of leg might register as much as 160 ° F). Let stand 30 minutes prior to slicing.