Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Leg of lamb 2 tb Red wine vinegar
Salt 1/2 ts Rosemary; dried
Pepper 1/2 ts Majoram
4 Garlic cloves 1/2 ts Oregano
1/3 c Parsley leaves;fresh,packed 1/2 ts Thyme
2 tb Anchovy paste 1/4 c 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
ts(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 refrigetator 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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