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Rosemary Roast Lamb

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1/4 cup olive oil

2 1/2 tablespoons chopped fresh rosemary

6 garlic cloves, minced

1 tablespoon anchovy paste

1 teaspoon lemon zest

1 tablespoon lemon juice

1 (5- to 6-lb.) bone-in leg of lamb

2 teaspoons salt

3/4 teaspoon pepper

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