This is a hearty and beautiful roast to a make. The inclusion of anchovies may seem daunting but it makes for a rich and buttery roast, encrusted with fresh herbs and beautiful garlic. The fresh lemon zest grated before the roast is cooked and then sprinkled on afterwards with roasted pine nuts makes for a heavenly meal.
4 ½-pound boneless leg of lamb
3-4 cloves garlic sliced thinly
Fresh rosemary sprigs
1 small tin anchovies in oil
4 cloves garlic
2 tbsp fresh thyme
2 tbsp fresh oregano
2 tbsp fresh flat leaf parsley
2 tbsp fresh rosemary
4 tbsp olive oil
2 tbsp bread crumbs
Freshground white pepper
Zest from 1 lemon
Zest from one lemon
1/4 cup roasted pine nuts
Fresh Rosemary Sprigs
Heat a convection oven on to 425 F.
In a food processor chop garlic until finely grated.
One by one add fresh herbs and pulse till a coarsely ground. Add olive oil. Pulse until combined. Add the breadcrumbs, sea salt & pepper. Combine just until a rough paste is formed.
Remove Boneless leg of lamb from netting. Rinse and pat dry. Rub inside of lamb with herb paste. Re-roll lamb and tie with culinary twine.
Next make ¾ inch incisions all over the surface of the lamb and place a quarter of an anchovy, a slice of garlic and a sprig of rosemary in each incision. Let the rosemary fan out of each incision.
Rub the anchovy oil all over the roast and then take the remaining herb paste and rub all over the surface of the lamb in between the incisions.
Put lamb on a rack in a large roasting pan. Roast at 425 F for 15 minutes. Turn oven back to 350 F and roast until done. For medium rare assume 20 minutes per pound. The internal temperature should be 145 degrees F. Remove roast from oven and let stand for 30 minutes.
Slice lamb very thinly. Arrange slices on a plate. Sprinkle lemon zest, roasted pine nuts and rosemary all over. Serve.