Roast Lamb | Recipe Cart | Recipe Cart

Ingredients

• 1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
• 2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
• Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
• 6 garlic cloves, smashed and peeled
• 4 ounces unsalted butter, softened at room temperature
• Black pepper
• 1 lemon, cut in half
• 1 3/4 cups white wine, plus extra for gravy