1 leg of lamb

1 tbsp. chopped parsley

6 garlic cloves, chopped

3 anchovies, chopped

2 tbsp. salted capers, rinsed

1 tbsp. grated lemon rind

3 tbsp. soft fresh breadcrumbs

3 tbsp. extra-virgin olive oil

6 sprigs rosemary

Extra-virgin olive oil for drizzling

Heat oven to 400 degrees. Cut leg about 6 times almost to the bone. Mix

parsley, garlic,

anchovies, capers, lemon rind, breadcrumbs, and olive oil together in a

small bowl. Using

hands, stuff paste in all cuts; wrap with string to hold together. Scatter

with rosemary

sprigs and drizzle with olive oil.

Roast for 20 minutes, then turn heat down to 350 degrees and bake for about

45 minutes.

(The lamb will cook a little faster because of the cuts.)

Remove lamb; let rest for 10 to 15 minutes. Get all the juices from bottom

of pan and

after cutting and putting on a warm plate, drizzle juices over meat.

Quarter small potatoes; drizzle with olive oil and rosemary, and roast with

the lamb. Toss

with pan drippings and put back in oven at high heat 10 to 15 minutes to

glaze.

Tomatoes--slice Romas lengthwise and drizzle with olive oil and thyme.

Remove with

lamb before putting potatoes back in oven. Keep warm till serving time