Roast Leg of Lamb with Anchovy, Garlic, and Rosemary Recipe | Cook the Book

Ingredients (9)

• 4-pound leg of lamb
• 2 two-ounce cans anchovies
• 1 small bunch rosemary
• 4 large garlic cloves, peeled and sliced lengthways into 3 pieces
• 6 tablespoons butter, softened
• Black pepper
• 1/2 750-ml bottle white wine
• Juice of 1 lemon
• 1 bunch watercress, to garnish