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.