Leg of Lamb with Anchovy Paste

Preheat oven to 325°F/160ºC.
Cut regularly spaced slits in leg of lamb. Reserve.
In a frying pan, heat 1 Tbsp.(15 mL) oil, lightly brown onions, spread on the bottom of a roasting pan.
In the same pan, sear the leg of lamb on all sides in 2 Tbsp. (30 mL) oil. Put leg of lamb on onions.
Deglaze frying pan with 1 cup (250 mL) chicken broth; pour around leg of lamb in roasting pan.
In a small bowl, mix anchovy paste, garlic, remaining oil and rosemary.
Baste leg of lamb with mixture, being careful to baste slits. Cover with aluminum foil.
Roast 50 to 60 minutes. Cook uncovered for the last 30 minutes.
Remove leg of lamb from oven.
Loosely wrap roast in aluminum foil and let stand on the countertop about 10 to15 minutes.
Put roasting pan on burner, bring cooking juices to a boil, carefully scraping all deposits from the bottom of the pan.
Add remaining broth; reduce to taste. Season.

Cooked pink:
15 to 18 minutes/lb (30 to 36 minutes / kg) or 160°F/ 70 ºC on meat thermometer.