"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)."
Leg of lamb is studded with small "bouquets" of rosemary sprigs, slivered garlic, and anchovy to add concentrated flavor and saltiness. The meat is seasoned with kosher salt, piment d'Espelette, and olive oil, then roasted with dry white wine or vermouth. The seasoned lamb benefits from resting 1 to 2 days in the refrigerator to let flavors meld before roasting. Smaller legs require proportionally less of the aromatics and a shorter roasting time; a roughly 4-pound leg used two-thirds of the aromatics and roasted about 48 minutes after lowering oven temperature. Serve with plenty of vegetables.
Read at Boston Herald
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