INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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