Joi's Cooking Slow-Roasted Boneless Leg of Lamb with Garlic, Rosemary, and Lemon

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 medium shallot, minced (about 1/2 cup)
• 6 anchovy filets, minced (about 3 tablespoons)
• 2 tablespoons finely chopped fresh rosemary leaves
• 1 tablespoon zest from 1 lemon
• 1/2 teaspoon red pepper flakes
• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 whole butterflied boneneless leg of lamb, carefully trimmed of internal fat and connective tissue, 10 to 12 pounds