Savoury Leg of Lamb for the Spring Holidays

Yield: 6 to 8 servings
Total Time: About 3 hours

Ingredients:

• 1 large bone-in lamb leg, 4+ lbs (you can also use virtually any other cut of lamb - bone-in or out) 
• 7-10 anchovy filets 
• 3 tablespoons rresh rosemary leaves
• 6 garlic cloves, peeled
• 1/2 cup unsalted butter, softened at room temperature
• Black pepper
• 1 lemon, cut in half
• 1¾ cups white wine or stock, plus extra for gravy
  

Method:

1. Heat oven to 425 degrees.
2. Using a small sharp knife, make about a dozen incisions in the lamb, each about 2 inches deep, through any fat that covers the top of the meat
3. Using a mortar and pestle, blender, or mini chopper (we love this one!),  blend ⅔ of the anchovies, the rosemary, and the garlic into a paste
4. Press the paste deeply into the incisions.
5. Mix remaining anchovies and the butter into a second paste. Apply to the surface of the lamb. Season well with black pepper.
6. Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
7. Roast for 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees, about another 60 to 90 minutes.
8. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching.
9. Remove the lamb from the oven & pan and allow to rest for about 20 minutes, covered in foil.
10. To make a jus from the pan drippings, tip the pan and remove a few tablespoons of fat.  If there isn’t enough liquid in the pan, add wine or stock so there is enough liquid to simmer on the stovetop. Whisk in more wine or stock, a ¼ cup at a time (and salt / pepper if needed) to taste. 
11. Carve the lamb, into ½” thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with the hot jus.

Optional:   Consider serving this dish with a traditional Mint Chimichurri, combining 1 cup parsley, 1 cup fresh mint, a bit of red chili, 2 cloves of garlic, 3 tbsp of red wine vinegar, and a cup of olive oil in a blender or mini chopper. Blend & serve.

Leg of Lamb Recipe Adapted from: New York Times Cooking