-
1
Preheat the oven to 350.
-
2
In a mortar or mini processor, pound or pulse the garlic to a paste.
-
3
Add the anchovies and pound or pulse until smooth.
-
4
Stir in the minced rosemary and thyme and 2 tablespoons of the olive oil.
-
5
Spread the saddle of lamb on a work surface, fat side up.
-
6
Using a sharp knife, lightly score the fat in a crosshatch pattern.
-
7
Turn the saddle over and trim any excess fat from the loin, tenderloin and flap pieces.
-
8
Season the lamb with salt and pepper.
-
9
Rub the anchovy-herb filling over the inside of the lamb.
-
10
Roll up the roast, wrapping the flaps around the outside to form a neat cylinder, then tie at 1-inch intervals with kitchen string.
-
11
Season the outside of the roast with salt and pepper.
-
12
In a very large, ovenproof skillet, heat 1 tablespoon of the olive oil.
-
13
Add the lamb roast and cook over moderately high heat until nicely browned all over, about 10 minutes.
-
14
Transfer the skillet to the oven and roast the lamb for about 1 hour, or until an instant-read thermometer inserted into the center of the roast registers 120.
-
15
Transfer to a carving board and let rest for 15 minutes.
-
16
Pour the skillet juices into a small saucepan and skim off the fat.
-
17
Add any juices that have collected around the roast.
-
18
Add the water and bring to a simmer.
-
19
Stir in the remaining 2 teaspoons of olive oil and the balsamic vinegar and season with salt and pepper.
-
20
Strain the jus through a fine sieve into a warmed gravy boat.
-
21
Cut and discard the strings from the roast.
-
22
Thickly slice the roast crosswise and serve with the jus.
