-
1
Preheat the oven to 425F.
-
2
With a small sharp knife, make about 12 incisions 2 inches deep in the fleshy side of the leg.
-
3
Insert a piece of garlic, half an anchovy, and a small sprig of rosemary into each incision.
-
4
Push all of them right in with your little finger.
-
5
Cream the butter with any remaining anchovies and smear it all over the surface of the meat.
-
6
Grind over plenty of black pepper.
-
7
Place the lamb in a roasting pan and pour the wine around.
-
8
Tuck in any leftover sprigs of rosemary and pour over the lemon juice.
-
9
Put in the oven and roast for 15 minutes.
-
10
Turn the oven temperature down to 350F and roast the lamb for a further hour, or slightly more, depending on how well-done you like your meat.
-
11
Baste from time to time with the winy juices.
-
12
Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
-
13
Meanwhile, taste the juices and see if any salt is necessaryit shouldnt be because of the anchovies.
-
14
During the roasting process the wine should have reduced somewhat, and mingled with the meat juices and anchovy butter to make a delicious gravy.
-
15
If you find it too thin, then a quick bubble on the burner should improve the consistency.
-
16
When it comes to good food smells, this is one of the best, because as you slice the lamb the waft of garlic, rosemary, and anchovy hits you head on.
-
17
Once again, mashed potatoes are good with this.
