Corona Cookbook: Leg of Lamb

Ingredients:

Three pound boneless leg of lamb

Rosemary sprigs

Three heads of garlic

Olive oil

Anchovie paste

Preparation:

Pierce the flesh of the lamb and make holes to insert a sliced garlic and stick of rosemary.

Rub the outside of the lamb with anchovy paste.

Put in a large plastic bag.

Add olive oil to the bag and marinate overnight in the fridge.

Cooking:

Preheat the oven to 300F and wait 30 minutes.

Put the lamb on an upper shelf and cook for an hour for medium rare. The Greeks eat lamb well done. Add another half hour to cook the lamb well done.

Serve with mint jelly.