| 1 | Use fresh or frozen leg. |
| 2 | If using frozen, thaw in refrigerator overnight. |
| 3 | Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets. |
| 4 | Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. |
| 5 | Set aside. |
| 6 | Mince garlic and parsley by adding to food processor with motor on. |
| 7 | Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 ts(5ml) pepper. |
| 8 | Add oil very slowly through feed tube with motor running. |
| 9 | Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. |
| 10 | Cover and marinate in refrigetator several hours or overnight. |
| 11 | Bring out to room temperature 3 minutes before cooking. |
| 12 | 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. |
| 13 | Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140f(60c). |
| 14 | Alternatively, grill about 12 minutes a side). |
| 15 | Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices |
