How to make it

  • 1. Preheat the oven to 425 F. (220 C.).
  • 2. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
  • 3. Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
  • 4. Roast for 15 minutes; lower the oven temperature to 350 F. (175 C.) and roast for 1 hour more, basting from time to time. You can cook it slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
  • 5. Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken.
  • 6. Garnish the slices of lamb with sprigs of parsley.
  • 7. Serve with gravy and mashed potatoes.

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