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Rosemary Roast Lamb

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-On time 20 mins
Total time 4 hrs, 20 mins
Yield Makes 6 to 8 servings

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

How to Make It

  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.