Anchovy and Rosemary Roasted Lamb

Name: Anchovy and Rosemary Roasted Lamb
Yield: 4 servings
Ingredients: 1 6 garlic cloves; 1 9 flat anchovy fillets, drained and patted dry; 1 1/4 cup olive oil; 1 2 1/2 tablespoons chopped fresh rosemary; 1 1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied; 1 2 teaspoons salt; 1 3/4 teaspoon black pepper; 1 a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer

From the kitchen of Carly

Anchovy melts into lamb here, dissolving into pure savory depth rather than announcing itself. Garlic and rosemary complete the paste that seasons every crevice. The result is lamb that tastes like itself, only better, more essential.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 garlic cloves
19 flat anchovy fillets, drained and patted dry
11/4 cup olive oil
12 1/2 tablespoons chopped fresh rosemary
11 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
12 teaspoons salt
13/4 teaspoon black pepper
1a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer

Instructions

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.
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 (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.