"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."
"Cook's notes: My local supermarket rarely carries legs 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 for this recipe, one that is severed at the knee, weighing only a little less than 4 pounds. I use 2/3 of the amount of garlic, anchovy, rosemary and salt,"
A bone-in leg of lamb is studded with rosemary sprigs, slivered garlic, and anchovy pieces to impart concentrated savory flavor. The meat is seasoned with kosher salt and piment d'Espelette, drizzled with extra-virgin olive oil, and roasted with dry white wine or vermouth. Seasoning ahead for one to two days in the refrigerator allows flavors to meld. Smaller legs require proportionally less aromatics and shorter roasting time. Anchovies provide balanced saltiness without fishiness. Local markets may carry legs of lamb intermittently; specialty supermarkets are suggested sources. Serve with abundant vegetables to complement modest portions.
Read at The Mercury News
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