Anchovy and Rosemary Lamb |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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from the april edition of gourmet, this is simple and delicious. prep time doesn't incluse 1 hour of marinating. Ingredients:
6 garlic cloves |
9 flat anchovy fillets, drained and patted dry |
1/4 cup olive oil |
2 1/2 tablespoons chopped fresh rosemary |
6 -7 lbs semiboneless leg of lamb, all but a thin layer of fat discarded and lamb tied (aitchbone removed) |
2 teaspoons salt |
3/4 teaspoon black pepper |
Directions:
1. Marinate lamb:.
2. Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
3. Roast lamb:.
4. Put oven rack in middle position and preheat oven to 400°F.
5. Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
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