"This recipe takes it up a notch making it the perfect entree 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."
"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 20 pieces 2 teaspoons kosher salt 2 teaspoons piment d'Espelette, see cook's notes 1 to 2 tablespoons extra-virgin olive oil 3/4 cup dry white wine or dry vermouth"
"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, and reduced the roasting time by about 25 minutes (roasting it only 48 minutes after turning the oven temperature down). Yes, my guests will get smaller servings, but I make up for it by providing loads of vegetables."
Bone-in leg of lamb (7–8 lb) is studded with small bouquets of rosemary sprigs, slivered garlic and anchovy pieces, then rubbed with kosher salt, piment d'Espelette and olive oil. Seasoning for one to two days in the refrigerator allows flavors to meld before roasting; dry white wine or vermouth is used during cooking. Anchovies add concentrated, balanced saltiness without a fishy taste. Smaller legs (≈4 lb) can be used with proportional reductions of aromatics and about 25 minutes less roasting time. Serve with plentiful vegetables to complement smaller servings.
Read at www.ocregister.com
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