Leg Of Lamb Nicoise

---------- Recipe via Meal-Master (tm) v8.02

Title: LEG OF LAMB NICOISE
Categories: Lamb, Main dish
Yield: 8 servings

3 lb Leg of lamb
Salt
Pepper
4 Garlic cloves
1/3 c Parsley leaves;fresh,packed
2 tb Anchovy paste
2 tb Red wine vinegar
1/2 ts Rosemary; dried
1/2 ts Majoram
1/2 ts Oregano
1/2 ts Thyme
1/4 c Olive oil

Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.
Anchovy paste is available in tubes or jars in a refrigerated counter of
supermarkets.
Pat leg dry, slash lamb in several places so that leg lies as flat as
possible and sprinkle with salt and pepper. Set aside.
Mince garlic and parsley by adding to food processor with motor on. Add
anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 ts(5mL)
pepper. Add oil very slowly through feed tube with motor running.
Spread mixture all over lamb, making sure it gets into slashes and place
leg in shallow glass dish just big enough for it. Cover and marinate in
refrigetator several hours or overnight. Bring out to room temperature 3
minutes before cooking.
Place leg, meaty side up, on rack in broiler pan and place so meat is 4
inches (10cm) from preheated (as hot as possible) element. Broil 12
minutes; turn leg and broil 8 to 12 minutes on other side, or until
internal temperature is 140F(60C). Alternatively, grill about 12 minutes a
side.)
Transfer to cutting board, cover loosely with foil and let stand for 10
minutes before carving against grain in thin diagonal slices.

-----