How to make Roast Lamb with Anchovies and Garlic

Preheat your oven to 375°F (190°C).

In a small bowl, mix together the chopped anchovies, minced garlic, olive oil, rosemary, thyme, salt, pepper, lemon zest, and lemon juice to create a paste.

Using a sharp knife, make small incisions all over the leg of lamb.

Rub the anchovy and garlic paste all over the lamb, ensuring it gets into the incisions for maximum flavor.

Place the lamb in a roasting pan and pour the chicken broth around it.

Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Baste the lamb with the pan juices every 30 minutes to keep it moist.

Once done, remove the lamb from the oven and let it rest for 15-20 minutes before carving.

Serve the roast lamb with the pan juices drizzled over the top.

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