1 teaspoon dried rosemary, 2 1/2 tablespoon olive oil, 1/2 teaspoon dried sweet basil, 1 tablespoon smoked paprika, 1 (1 oz.) can anchovies, drained, 2 tablespoons Dijon mustard, 2 garlic cloves, sliced, 4 ounces salted butter, 1/4 cup dry white wine, 1 (5 lb.) leg of lamb, trimmed, 4 ounces mint jelly.

Preheat oven to 325 degrees.  In a bowl add the rosemary, olive oil, basil, paprika, anchovies, and mustard, mix well. Using a knife make about 10 slices into the lamb stuff insert the garlic slices.  Rub the seasoned oil all over the lamb, refrigerate for at least 6 hours.   Place lamb fat side up in a shallow pan, pour the wine into the pan, cook for 3 – 3.5 hours.  Remove from oven, spread the mint jelly all over the meat, return to oven and cook for another hour. When done the internal temperature should be between 140 – 145 degrees. In the last 15 minutes turn the oven to broil to crisp the fat and mint jelly.

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