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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup olive oil |
2 1/2 tablespoons chopped fresh rosemary |
6 garlic cloves, minced |
1 tablespoon anchovy paste |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
1 (5- to 6-lb.) bone-in leg of lamb |
2 teaspoons salt |
3/4 teaspoon pepper |
Directions:
1. Combine first 6 ingredients in a small bowl.
2. Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.
3. Meanwhile, preheat oven to 400°. Uncover lamb, and sprinkle with salt and pepper.
4. Bake at 400° for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Let stand 30 minutes before slicing.
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