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1
Use fresh or frozen leg.
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2
If using frozen, thaw in refrigerator overnight.
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3
Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets.
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4
Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper.
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5
Set aside.
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6
Mince garlic and parsley by adding to food processor with motor on.
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7
Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 teaspoon pepper.
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8
Add oil very slowly through feed tube with motor running.
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9
Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it.
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10
Cover and marinate in refrigetator several hours or overnight.
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11
Bring out to room temperature 3 minutes before cooking.
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12
Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element.
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13
Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side.
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14
Alternatively, grill about 12 minutes a side.
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15
Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.
