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Categories:Viewed: 22 - Published at: 6 years ago
Ingredients
- 4 anchovy fillets
- 4 garlic cloves, thinly sliced
- Finely grated zest of 2 lemons
- 1 tablespoon chopped marjoram
- 1 teaspoon freshly ground pepper
- 1 cup pitted green olives, such as Picholine
- 1/3 cup extra-virgin olive oil
- One 7-pound, bone-in leg of lamb
Method
- Preheat the oven to 450.
- In a food processor, combine the anchovies, garlic, lemon zest, marjoram and pepper and pulse until finely chopped.
- Add the olives and pulse until finely chopped.
- With the machine on, add the olive oil and process to a coarse paste.
- Place a rack in a roasting pan and set the lamb on top.
- Slather the lamb with the olive paste and roast on the lowest rack of the oven for 20 minutes.
- Reduce the temperature to 350 and roast the lamb for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 125.
- Let rest 15 minutes before carving.
- Pour any accumulated juices into a bowl and serve with the lamb.
