Name: Anchovy and Rosemary Roasted Lamb
Cook time: 30 min
Total time: 3 1/2 hr (includes marinating)
Yield: Makes 6 servings
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 of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied; 2 teaspoons salt; 3/4 teaspoon black pepper; a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer

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Anchovy and Rosemary Roasted LambQuentin Bacon

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.

Cooks' note:

Lamb can be marinated, covered and chilled, up to 5 hours. Bring to room temperature, about 1 hour, before roasting.

Recipe notes

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