leg of lamb with anchovies

In the old days instead of salt anchovies were used , it was something I always wanted to try..

so this morning ,saturday being awful , speedy the dog refused to go out even with his brand new raincoat bought in NY..after all he is a very old dog with old bones and should be pampered but helas no success...

it was so horrible , that , as I had in the fridge a beautiful leg of lamb from the "pays basque" bought in the best butcher of geneva ( boucherie du molard the cartier of meats) I decided to indulge , got on the net to find out about anchovies and lamb and made my own invention , actually the recipe is for four , but between my husband and myself the dog just got a few scrapes.

zesting , slicing ,preparing and cooking

1.  INGREDIENTS

1. a smallish leg of lamb
2. rosemary
3.  two garlic heads
4. three anchovies in oil
5. half a lemon zest
6. olive oil
7. fresh grounded pepper 

with a sharp knife slice five holes in the meat

slip into each hole

 two spikes of rosemary,a slice of garlic and a small piece of anchovy

preheat the oven to 200° .

set the meat in an oven proof dish with a dash of olive oil,a few twists of pepper mill,

scatter on top the lemon zest,

surround it with whole garlic cloves and extra rosemary .

bake as long as you wish , we like our lamb very cooked (one hour and a half) ,

some prefer it pink....

add a glass of hot water scrape the dish with a wooden spoon and tuck in.

We served this with borlotti beans and the pureed garlic cloves.