Cook The Book: Roast Leg Of Lamb With Anchovy, Garlic, And Rosemary

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Serious Eats


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4-pound leg of lamb

2 two-ounce cans anchovies

1 small bunch rosemary

4 large garlic cloves, peeled and sliced lengthways into 3 pieces

6 tablespoons butter, softened

Black pepper

1/2 750-ml bottle white wine

Juice of 1 lemon

1 bunch watercress, to garnish

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