Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party. It is High Protein, Reduced Carbs diet.

American

6 Garlic Cloves

9 flat Anchovy Fillets, drained and patted dry

1/4 cup Olive Oil

2 1/2 Tablespoons chopped fresh Rosemary

6-7 lbs semiboneless Leg of Lamb, all but a thin layer of fat discarded and Lamb Tied (Aitchbone removed)

2 teaspoons Salt

3/4 teaspoon Black Pepper

Marinate lamb:- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour. Roast lamb:- Put oven rack in middle position and preheat oven to 400°F. Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.

Preparation time: 20 minutes

Cooking time: 2 1/2 hours

Serves: 8

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