Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting it simply lends a savory note that blends beautifully with the meat. Ingredients
6 garlic cloves 9 flat anchovy fillets, drained and patted dry 1/4 cup olive oil 2 1/2 tablespoons chopped fresh rosemary 1 (6- to 7-lb) semiboneless leg oflamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied 2 teaspoons salt 3/4 teaspoon black pepper
Special equipment: a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer
Preparation
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 400F.
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 125F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160F). Let stand 30 minutes before slicing.
Cooks' note:
Lamb can be marinated, covered and chilled, up to 5 hours. Bring to room temperature, about 1 hour, before roasting.
|
