Roast Lamb

Directionsd

1. Heat oven to 425 F / 218 C. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle (or a blender), blend 2/3 of the 2 oz of anchovies (or 2/3 of the mustard, if using), the rosemary leaves and garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions on the meat.

2. Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do NOT add salt; the anchovies are salty enough and so is the mustard). Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.

3. Roast 15 minutes, then reduce heat to 350 F / 177 C and roast until internal temperature reaches 130 to 135 F / 55 to 57 C (for medium-rare or medium meat), about another 60 - 90 minutes. Cooking time will be dependent on the weight of the meat used. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.

4. Remove pan from the oven, remove rack from the pan and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 F (284 to 293 C).

5. To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.

6. Carve lamb into 1/2 inch thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.