Preheat the oven to 375°. In a food processor, combine the anchovies with the garlic, thyme, rosemary, orange zest and olive oil and process to a smooth paste.

Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Place lamb on oiled grates; grill, uncovered, turning often, until an instant-read thermometer inserted in each ...

Heat the oven to 350 degrees. Lay the lamb flat on a work surface opened up like a book with the meat side up. The meat may be thick in a few parts; slice through the thick parts to allow the meat ...

Remove the lamb from the refrigerator about an hour before you're ready to roast it so that it can start to come down to room temperature. When you're ready to roast the lamb, heat the oven to 450 ...

Make 4 small random slits and insert the garlic quarters.Rub the lamb with 1 T olive oil, season all over with salt, pepper and 1 tsp oregano, cover and refrigerate for 3 hours, or overnight. Pre ...

1 boneless leg of lamb, about 3 1/2 pounds, butterflied, trimmed of excess fat; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 4 garlic cloves, minced or pushed through a press ...