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1
In a small bowl combine the garlic, rosemary, 1 tablespoon of the salt, anchovies, 4 tablespoons of the olive oil and the white wine vinegar and stir to form a paste.
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2
Using a sharp paring knife, make evenly spaced deep slits all over the roast and stuff the slits with as much of the paste mixture as you can.
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3
Using your hands, rub any remaining paste all over the sides of the lamb and place the lamb in a baking dish.
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4
Cover with plastic wrap and refrigerate overnight.
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5
Remove the lamb from the refrigerator and allow to come to room temperature.
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6
Preheat the oven to 375 degrees F.
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7
Remove the plastic wrap from the lamb and add the white wine and chicken stock to the bottom of the baking dish.
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8
Rub the lamb all over with the remaining tablespoon of olive oil and sprinkle with the remaining teaspoon of kosher salt and the black pepper.
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9
Transfer the lamb to the preheated oven and bake, uncovered, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part registers 130 to 140 degrees F. for medium rare, about 1 hour and 15 minutes.
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10
Remove the lamb from the oven and let rest for 10 to 15 minutes before carving.
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11
Serve slices of lamb with some of the pan juices ladled over the top.
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12
Garnish with the chopped parsley and mint before serving.
