Rosemary Roast Lamb

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

Preparation

1. 1. Combine first 6 ingredients in a small bowl.
2. 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. 3. Meanwhile, preheat oven to 400°. Uncover lamb, and sprinkle with salt and pepper.
4. 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.