---------- Recipe via Meal-Master (tm) v8.02
  Categories: Lamb, Main dish
       Yield: 8 servings
       3 lb Leg of lamb
       4    Garlic cloves
     1/3 c  Parsley leaves;fresh,packed
       2 tb Anchovy paste
       2 tb Red wine vinegar
     1/2 ts Rosemary; dried
     1/2 ts Majoram
     1/2 ts Oregano
     1/2 ts Thyme
     1/4 c  Olive oil
   Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.
   Anchovy paste is available in tubes or jars in a refrigerated counter of
   Pat leg dry, slash lamb in several places so that leg lies as flat as
   possible and sprinkle with salt and pepper. Set aside.
   Mince garlic and parsley by adding to food processor with motor on. Add
   anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 ts (5mL)
   pepper. Add oil very slowly through feed tube with motor running.
   Spread mixture all over lamb, making sure it gets into slashes and place
   leg in shallow glass dish just big enough for it. Cover and marinate in
   refrigetator several hours or overnight. Bring out to room temperature 3
   minutes before cooking.
   Place leg, meaty side up, on rack in broiler pan and place so meat is 4
   inches (10cm) from preheated (as hot as possible) element. Broil 12
   minutes; turn leg and broil 8 to 12 minutes on other side, or until
   internal temperature is 140F (60C). Alternatively, grill about 12 minutes a
   Transfer to cutting board, cover loosely with foil and let stand for 10
   minutes before carving against grain in thin diagonal slices.