Ingredients
1/4 cup olive oil
6 anchovies
1 tb chopped garlic
1/4 cup dijon mustard
2 tsp herbes de de provence or 2 tbs chopped fresh rosemary
1-3 lb butterflied leg of lamb
1 tbs cracked black pepper
salt to taste
Preparation
combine all ingredients except pepper in a minichopper or chop by hand. Stir in pepper. Spread mixture over lamb and let marinate in fridge abt 4 hrs. grill abt 10 minutes a side with lid closed, fat side down first, 20-25 minutes in all on high heat. Or roast at 450 for abt 20 minutes on a rack. let stand for 10 minutes. Then carve.
