|KTK Leg of Lamb with Anchovies|
6 lb leg of lamb
1/2 cup oil
2 cups onion
Bayrische Lammkeule Mit Sardellen
Wipe a 5 1/2 to 6-pound leg of lamb with paper towels and pound it l with a mallet. Drain the oil from 2 tins (3-4 ounces) anchovy filets, reserving it. Rinse the anchovies, pat them dry with paper towels, and halve them lengthwise. With a sharp knife make incisions in the lamb and insert the anchovy strips. In a large bowl combine 1/2 cup vegetable oil, 2-3 Tbsp capers, chopped, and the reserved oil and add 2 cups minced onion, 5 peppercorns, 1 teaspoon each of tarragon vinegar and minced parsley, 1 teaspoon each of thyme and marjoram, 1 sliced of lemon, and 1 bay leaf. Add the lamb to the mixture, turn it to coat it with the mixture, and let it marinate, turning it several times, overnight if bone in or at least 4 hours if butterflied.
Remove the lamb from the marinade, scraping off and reserving the marinade. Roll and tie the lamb (if buttterflied) and arrange the lamb on a large square of heavy-duty foil in a shallow coasting pan just large enough to hold it. If it is butterflied, you can roll the lamb around of "core" of one or two large carrots. It looks pretty and may help the lamb cook evenly.) Bring the sides of the foil up to hold the juices but do not seal the lamb in. Put the lamb in a preheated hot oven (450 F.) for 15 minutes and then trun down the oven to 300 F. until the internal temperature reaches 145 F. (Roughly 2 hours).
Transfer the lamb to a heated platter and let it sit to finish cooking
at least 15 minutes.