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1
Two hours before roasting, remove the lamb from the refrigerator.
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2
Place it in a large roasting pan.
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3
Mince 4 cloves of garlic.
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4
Add 1/2 teaspoon of salt to the garlic and mash it with the blade of a chef's knife until it is a paste.
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5
Put the garlic paste in a small bowl.
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6
Add the chopped anchovy, rosemary, pepper, mustard, and olive oil.
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7
Mix together with a rubber spatula.
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8
Using the spatula evenly coat the meat with the anchovy, mustard, garlic, and rosemary paste.
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9
Cover the lamb with plastic wrap and place it in a roasting pan fitted with a wire rack.
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10
Marinate the lamb for 2 hours or overnight in the refrigerator.
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11
Pre-heat the oven to 325 degrees.
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12
Remove the plastic wrap from the lamb, place the pan in the oven and cook for 12 minutes per pound, or until the internal temperature is 125- 130 for medium rare.
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13
Remove from the oven and allow the meat to rest for 20 minutes.
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14
This allows the juices to relax back into the meat and ensures a juicy roast.
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15
Pour off the excess fat from the roasting pan.
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16
Place the pan on the stove over a low flame.
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17
Add the wine and veal stock.
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18
Let it come to a boil.
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19
Using a wooden spoon so as not to scrape up any metal, stir the pan to loosen the browned bits on the bottom of the pan.
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20
Transfer to a small saucepan and bring to a boil.
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21
Lower the heat to medium and reduce the sauce to 3/4 cup.
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22
Add salt and pepper to taste, using a rosemary branch to whisk in the butter.
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23
Reserve.
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24
Carve the leg of lamb across the grain into thin slices.
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25
The outside pieces will be on the medium-well side and the inner pieces will be a perfect rare to medium rare.
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26
Serve with a spring salad.
