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1
Heat the oven to 425 degrees .
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2
Remove as much of the surface fat as is practical from the lamb.
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3
Combine the parsley, dill, oil, anchovies and garlic in a food processor (if youre not using the anchovies, add some salt).
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4
Puree, adding a little water if necessary.
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5
Rub the lamb with this mixture.
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6
Put the lamb on a rack in a roasting pan with about 1/2 cup of water.
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7
Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350 degrees ; otherwise leave it at 425 degrees .
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8
If the bottom dries out (the rendering lamb fat should keep it moist), add a little more water.
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9
After about 1 hour (total), check the internal temperature with an instant-read thermometer.
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10
When it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), its done.
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11
Total cooking time will be less than 1 1/2 hours.
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12
Remove and let it rest.
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13
Pour off and reserve all but 2 tablespoons of the fat and put the pan over a burner (or two, if it fits better).
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14
Toast the bread crumbs over low heat, stirring and seasoning with salt and pepper until theyre lightly browned.
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15
Remove; add another couple of tablespoons of the fat to the pan.
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16
Add the pine nuts, raisins and spinach and cook over high heat, stirring frequently, until the spinach is very tender and most of the liquid has evaporated.
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17
Carve the lamb and serve it on a bed of spinach, sprinkled with the bread crumbs.
