3 lb leg of lamb
4 garlic cloves
1/3 cup parsley leaves, fresh packed
2 tablespoon anchovy paste
2 tablespoon red wine vinegar
1/2 teaspoon rosemary, dried
1/2 teaspoon majoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 cup olive oil
Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.
Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets.
Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside.
Mince garlic and parsley by adding to food processor with motor on. Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 teaspoon (5mL) pepper. Add oil very slowly through feed tube with motor running.
Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. Cover and marinate in refrigerator several hours or overnight. Bring out to room temperature 3 minutes before cooking.
Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140F(60C). Alternatively, grill about 12 minutes a side.
Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.
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