3 tablespoons olive oil
2 tablespoons fresh rosemary, minced finely
Zest of 1 lemon
2 tablespoons anchovy paste
6 cloves of garlic, sliced thinly
1 onion, quartered
Greek Yogurt, for serving
Take lamb and cut slits around the meat, tucking the garlic slivers into the small holes.
Blend the rest of the ingredients together, pour over lamb and marinate for at least 30 minutes, preferably overnight.
Set temperature to 425F. Arrange two racks in the oven- a middle wire rack to hold the lamb and a lower rack to hold a roasting pan with which to catch the drippings. Toss the onions in some olive oil and salt and pepper, then place in a roasting pan.
Remove lamb from marinade, pat dry and place on middle wire rack. Set the roasting pan with onions underneath the lamb so as to catch all the drippings. Cooking the meat on the wire rack is faster than cooking the roast in a roasting pan. If you are cooking the lamb in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Put some water into the roasting pan from time to time so that the juices don't dry out.
Roast lamb for 15 minutes, then turn down the temperature to 300F and roast the lamb for 30-35 minutes, usually 10-12 minutes per pound. After cooked, insert meat thermometre to make sure lamb is cooked through, 140-145F for medium rare. When lamb is finished, remove from the oven and cover roast with a foil.
Let it sit for 15-20 minutes before carving. Strain droppings from roasting pan into a saucepan, and boil for 5 minutes until thick and glazey. Pour over lamb and serve with Greek Yogurt.