Spring Lamb meets Anchovy Roast

In our family, the Sunday roast is a long standing tradition.  Loving a bit of tradition I roasted up a leg of lamb this weekend with an anchovy-garlic rub.   Admittedly I was dubious of the anchovy technique but I have to say it is worth while, and clearly enhances the flavor of the lamb.  Served with a good pinot it's the very best way to end a good weekend.  Plus the leftover kick start you into the next week.  Think Shepherds Pie and Curry.  

6-7 lb. leg of lamb
A handful of anchovies
A handful of garlic
A handful rosemary
A few glugs of olive oil

Crush the garlic and anchovy together then mix in the olive oil and chopped rosemary.  stab the lamb a bunch then rub the mix all over, stuffing some into the stabs. Roast for an hour and a half at 350.  Throw in some potatoes if you fancy and do not forget to make a gravy from the drippings.