I admit that lamb adorned with anchovies sounds horrendous. But withhold your opinion until you have tried this traditional surf and turf dish, which likely originated in the Mediterranean. It has been attributed to Heston Blumenthal, however (see my post “The Fat Duck”).
Blumenthal chooses to stab a lamb leg all over–adding to the horror–and poke anchovy fillets, garlic, and rosemary into the holes. First, I find this atrocious, and mon amour mentioned that juices could easily escape this way. I prefer to rub a 4- to 5-pound leg (bone in) all over with a whole jar of anchovies in olive oil, crushed garlic cloves, and rosemary leaves. Allow to stand overnight in the refrigerator or an hour or two at room temperature.
Preheat your oven to 450. Pour white wine over lamb leg in roasting pan, removing any solids into enough liquid to cover garlic pieces. Place in oven; turn down heat to 350 after 15 minutes and roast about an hour to taste. Remove leg to a platter, and strain jus for a sauce. Serve with mashed potatoes (see “The Silkiest Mashed Potatoes”) or mushy peas.
This has to be the tastiest Easter roast ever…