Rosemary-Anchovy Lamb
| Yield: | 8 Servings |
| Categories: | Meat |
| 1 | 6-7 lb. leg of lamb; boned (4-5 lbs once boned) | |
| 3 | Cloves garlic; chopped | |
| 1 | Lemon-juice only | |
| 1/2 | c | Parsley; chopped |
| 8 | Anchovy filets | |
| 1/3 | c | Black olives; chopped |
| 1 | ts | Rosemary |
| Fresh ground pepper | ||
| 3 | tb | Pine nuts |
| 8 | sm | White onions; peeled |
| 4 | Carrots |
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