Title: Leg of lamb nicoise
 Categories: Lamb, Main dish
      Yield: 8 Servings
 
      3 lb Leg of lamb
           Salt
           Pepper
      4    Garlic cloves
    1/3 c  Parsley leaves;fresh,packed
      2 tb Anchovy paste
      2 tb Red wine vinegar
    1/2 ts Rosemary; dried
    1/2 ts Majoram
    1/2 ts Oregano
    1/2 ts Thyme
    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.