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1
Preheat the oven to 450 degrees.
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2
Wipe the lamb with absorbent paper towels, and with a small, sharp knife make 1/2-inch slits, 1/2-inch deep, over the flesh.
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3
With a mezzaluna or a sharp knife, mince the garlic, rosemary, sage, and 2 teaspoons salt together, making a paste.
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4
Rub the paste over the incisions, urging it inside them and using any remaining paste as a general rub for the lamb.
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5
Mix 1/4 cup of the olive oil with the lemon juice and massage the scented oil over all the surfaces of the lamb.
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6
Set the lamb aside.
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7
Wash and dry the potatoes, cutting in two or three pieces any that are larger than a prune, and place them in a bowl.
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8
Add 2 teaspoons salt, generous grindings of pepper, the fennel seeds, and 1/3 cup of the oil, rolling the potatoes about in the oil and coating them well.
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9
Turn the potatoes out into a roasting pan just large enough to contain them comfortably.
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10
Place a rack, its legs resting inside the roasting pan, over the potatoes and on it position the legs of lamb.
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11
The lamb must be sitting directly over the potatoes so its juices will fall directly on them.
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12
Pour 1/2 cup of the wine over the lamb (letting it fall wherever it will over the potatoes) and roast the whole for 15 minutes.
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13
Rinse the anchovies, dry on paper towels, and remove their heads and bones.
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14
Crush lightly with a fork and set aside.
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15
Lower the ovens heat to 375 degrees and continue roasting for another 20 to 25 minutes, basting it two or three times with more wine or until a thermometer inserted into the thickest part of the meat registers 130 degrees.
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16
At this point, the flesh will be pink and full of rosy juices, some of which will have already drizzled down onto the potatoes.
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17
One could roast the lamb a bit longeruntil the thermometer reads 135 degrees, risking those gorgeous juices.
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18
Remove the whole roasting contraption from the oven and lay the lamb to rest on a carving tray.
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19
Remove the potatoes to a warmed bowl.
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20
Pour off most of the fat remaining in the roasting pan and place the pan over a lively flame, stirring, scraping at its residue, and adding the remaining wine and the anchovies.
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21
Reduce to make a simple pan sauce.
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22
Carve the lamb at table, presenting it with the roasted potatoes and the pan juices.
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23
Find a simple Frascati if you can and chill it down to its toes.
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24
Otherwise, any of the whites from the Castelli Romanithe hills of Romewill do nicely, as would an Est!, Est!
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25
!, Est!!!
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26
from Montefiascone.
