Garlic-Herb Roast Leg of Lamb

Ingredients

• 3 fillet anchovy tinned
• 2 tablespoons parsley fresh roughly chopped
• 0.3 cup rosemary leaves fresh roughly chopped
• 2 tablespoons thyme sprigs fresh
• 6 large cloves garlic roughly chopped
• 7 lb leg of lamb trimmed
• 2 teaspoons lemon zest grated (from 2 lemons)
• 0.3 cup olive oil 
• 1 teaspoon pepper 

Equipment

• food processor
• bowl
• oven
• knife
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Combine rosemary, thyme, parsley, garlic, zest, anchovy fillets, pepper and oil in a food processor; puree until a fairly smooth paste forms, scraping down sides of bowl if necessary. Pat lamb dry and make 1-inch-deep slits all over with a small, sharp knife. Rub paste on lamb and into slits.
2. Place lamb on a rack in a large roasting pan, cover and refrigerate for 24 hours.
3. Transfer to countertop 1 hour before roasting.
4. Preheat oven to 400F. Roast lamb for 30 minutes. Reduce oven temperature to 375F and roast until a thermometer inserted in thickest part of lamb, not touching bone, registers 135F for medium-rare (temperature will rise to 145F as lamb rests), 1 to 1 1/4 hours longer.
5. Remove lamb from oven, cover loosely with foil and let rest 20 minutes.