Roasted Saddle Of Lamb With Anchovy-Herb Stuffing

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Ingredients

4 medium garlic cloves, finely chopped

4 anchovy fillets, minced

1 teaspoon minced rosemary

1 teaspoon minced thyme

3 tablespoons plus 2 teaspoons extra-virgin olive oil

One 5 1/2- to 6-pound boneless saddle of lamb, with side flaps of meat intact

Sea salt and freshly ground pepper

1/4 cup water

2 teaspoons aged balsamic vinegar

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