Roast Lamb with Herb and Anchovy Butter

1. Prepare the Lamb

Preheat the oven to 425 degrees. Make a dozen 2-inch deep incisions in the fat cap of the lamb roast. Combine two-thirds of the anchovies with rosemary leaves and garlic to create a paste. Push the paste firmly into the incisions in the lamb.

2. Create Anchovy Butter

Blend the remaining anchovies with softened butter to create a rich spread. Smear this butter mixture over the entire surface of the lamb and season with black pepper.

3. Roast the Lamb

Place the lamb in a roasting pan with a rack. Squeeze lemon over the top and pour white wine into the pan. Roast at 425 degrees for 15 minutes, then lower the temperature to 350 degrees and continue to roast until the internal temperature reaches 130-135 degrees, basting every 20 minutes.

4. Rest the Lamb

Once roasted, let the lamb rest for 15-20 minutes under a tent of foil.

5. Make the Sauce

Create a sauce from the pan drippings and a splash more wine, simmered and whisked over medium heat to your desired consistency.

6. Serve the Lamb

Carve the lamb into half-inch-thick pieces, garnish with rosemary sprigs, and serve with the prepared sauce.