minutes. Remove from the oven and cut off and remove
the butcher’s twine. Slice the meat into ½-inch slices and
serve immediately.SLOW-ROASTED BONELESS LEG OF LAMB WITH
GARLIC, ROSEMARY, AND ANCHOVIES
You may turn your nose up at the idea of combining
anchovies with meat, but don’t knock it until you’ve tried it!
Anchovies are packed with glutamates and inosinates, both
proteins that can greatly enhance the “meatiness” of meats.
Your lamb ends up tasting more lamby than you’d ever
expect it to, while the rosemary and garlic complement the
natural funkiness of a good leg of lamb.
Combine 12 cloves garlic, ¼ cup fresh rosemary leaves, 6
oil-packed anchovy fillets, a pinch of red pepper flakes, and
¼ cup extra-virgin olive oil in the bowl of a food processor
and process until a paste is formed, scraping down the sides
as necessary. Transfer the mixture to a small saucepan and
cook over medium heat, stirring frequently, until just
beginning to bubble, then cook, stirring constantly, until the
garlic loses its raw flavor, about 1 minute. Transfer to a
small bowl. Rub the leg of lamb thoroughly with the mixture
before seasoning it in step 1; apply salt sparingly, as the
anchovy mixture is salty.
SLOW-ROASTED BONELESS LEG OF LAMB WITH
OLIVES AND PARSLEY
Combine 1 cup pitted kalamata or Taggiasche olives, ½ cup
fresh parsley leaves, 1 clove garlic, and ¼ cup extra-virgin