"This recipe takes it up a notch making it the perfect entrée for special occasion holiday entertaining. This approach studs the meat with little "bouquets" made of rosemary sprigs, slivered garlic and anchovies. Don't be put off by the anchovies; they taste delicious, offering just-right saltiness. Plan ahead when making this version; it tastes best if it is seasoned 1 to 2 days in advance and stored in the refrigerator to let the flavors meld."
"My local supermarket rarely carries leg of lamb. I guess it is because it is so darn expensive. Markets such as Whole Foods, Bristol Farms and Gelson's have them. I tested the recipe using a smaller bone-in leg, one that weighed in at a little less than 4 pounds. I used 2/3 of the amount of garlic, anchovy, rosemary and salt, and reduced the roasting time by about 25 minutes (roasting it only 48 minutes after turning the oven temperature down)."
"Roast Leg of Lamb with Anchovy, Rosemary, Garlic and Piment d'Espelette Yield: 8 to 10 INGREDIENTS 1 whole bone-in leg of lamb, 7 to 8 pounds, preferably with hip bone removed, with 1/8-inch layer of fat, see cook's notes 5 large garlic cloves, peeled, cut into thin slivers 4 anchovy fillets, rinsed, patted dry and cut into 20 little pieces 4 leafy sprigs rosemary, cut into twenty pieces 2 teaspoons kosher salt"
A leg of lamb is transformed by studding the meat with small bundles of rosemary sprigs, slivered garlic and anchovy pieces for concentrated flavor. Anchovies contribute a just-right saltiness that balances the aromatics. The meat benefits from seasoning one to two days in advance and refrigeration to let flavors meld. A typical whole bone-in leg (7 to 8 pounds) yields eight to ten servings; a smaller four-pound leg requires proportionally less seasoning and reduced roasting time. Plan vegetable side dishes to complement smaller servings if using a reduced-size leg.
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