- 1 tin anchovies
- 1/4 cup olive oil
- 6 garlic cloves
- 2 1/2 T chopped rosemary
- coarse ground pepper
Combine marinade ingredients briefly in a food processor or with mortar and pestle to create a paste. With a sharp knife make slits all around the leg of lamb, then rub the paste onto all surfaces, pressing it into the slits. If you are using a boneless leg, rub paste on inside surfaces as well and tie the leg into a roast with kitchen string. Marinade for 1-6 hours, with the last hour at room temperature.
Preheat oven to 425 degrees. Place the roast in a roasting pan and add 1 1/3 cups of white wine. Roast for 15 minutes, then reduce temperature to 350 and roast, basting from time to time, until the internal temperature reaches 125 degrees for medium rare (an hour or so, depending on size of leg). Let the roast stand for at least 10 minutes, then slice and serve with the pan juices.
Serve with roasted asparagus and potatoes, or polenta.
Note: The anchovies deliver all the salt needed so don’t add more!