Rosemary & Garlic Roasted Leg of Lamb with Shrewsbury Sauce Recipe

Ingredients

• 6 anchovy fillets, packed in oil
• 2 Tbsp. olive oil
• 1 Tbsp. each minced fresh garlic and rosemary
• 2 tsp. each minced lemon zest and Dijon mustard
• 1 bone-in leg of lamb (5–6 lb.), excess fat trimmed
• Black pepper
• 1 red onion, sliced
• 2 Tbsp. all-purpose flour
• 1 cup low-sodium beef broth
• ⅔ cup each ruby port and dry red wine (such as Zinfandel)
• 3 Tbsp. red currant jelly
• 1 Tbsp. Dijon mustard
• 1 Tbsp. unsalted butter, mashed with 1 Tbsp. all-purpose flour (optional)
• 1 Tbsp. fresh lemon juice
• Salt and black pepper to taste