Roast Leg of Lamb With Anchovy, Garlic and Rosemary

Ingredients

• 1 4-pound bone-in leg of lamb
• 4 large garlic cloves, peeled and sliced lengthwise into thirds
• 20 anchovy fillets in oil, drained
• 1 bunch rosemary
• 6 tablespoons butter, softened
• Freshly ground black pepper
• 1 ⅔ cups white wine
• Juice of 1 lemon
• Salt, as needed
• 1 small bunch of watercress, to garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1208 calories; 84 grams fat; 39 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 90 grams protein; 371 milligrams cholesterol; 999 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
2. Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
3. Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
4. Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

About 2 hours