Roast Leg of Lamb with Anchovy, Garlic and Rosemary

Page: cooking.nytimes.com/recipes/1836-roast-leg-of-lamb-with-anchovy-garlic-and-rosemary

| Course Type: Main Courses

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Recipe Review

We chose this recipe for our Easter dinner (which we had last night) and are we glad! We used a three pound boneless leg of lamb and adjusted the cooking time a bit. Otherwise, we followed the recipe exactly. The rub/paste came together easily using mortar and pestle; it smelled wonderful raw and while it roasted and when it came out of the oven. For anyone who is anchovy-phobic, don't be afraid. The lamb doesn't taste like anchovies but it does have a lovely richness and just the right hit of salty/tangy flavor.

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