Combine rosemary, thyme, parsley, garlic, zest, anchovy fillets, pepper and oil in a food processor; puree until a fairly smooth paste forms, scraping down sides of bowl if necessary. Pat lamb dry and make 1-inch-deep slits all over with a small, sharp knife. Rub paste on lamb and into slits. Place lamb on a rack in a large roasting pan, cover and refrigerate for 24 hours. Transfer to countertop 1 hour before roasting.
Preheat oven to 400°F. Roast lamb for 30 minutes. Reduce oven temperature to 375°F and roast until a thermometer inserted in thickest part of lamb, not touching bone, registers 135°F for medium-rare (temperature will rise to 145°F as lamb rests), 1 to 1 1/4 hours longer. Remove lamb from oven, cover loosely with foil and let rest 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6965.04 Kcal (29161 kJ)
Calories from fat	511.03 Kcal
		% Daily Value*
Total Fat	56.78g	87%
Cholesterol	2729.03mg	910%
Sodium	5789.09mg	241%
Potassium	219.49mg	5%
Total Carbs	10.45g	3%
Sugars	0.28g	1%
Dietary Fiber	2.79g	11%
Protein	740.47g	1481%
Vitamin C	24.9mg	41%
Iron	98.7mg	548%
Calcium	94.2mg	9%

Amount Per 100 g
Calories	186.56 Kcal (781 kJ)
Calories from fat	13.69 Kcal
		% Daily Value*
Total Fat	1.52g	87%
Cholesterol	73.1mg	910%
Sodium	155.07mg	241%
Potassium	5.88mg	5%
Total Carbs	0.28g	3%
Sugars	0.01g	1%
Dietary Fiber	0.07g	11%
Protein	19.83g	1481%
Vitamin C	0.7mg	41%
Iron	2.6mg	548%
Calcium	2.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

143.5

Points
83

PointsPlus

Good Points

low fat,
saturated fat free,
sugar free

Bad Points

High in Sodium

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