A delicious Provençal leg of lamb recipe with anchovies and garlic, with the leg bones left intact to flavor the meat while roasting.  Use a meat thermometer to achieve perfect results.

Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone from the leg. If you want a slightly smaller leg, have him shorten it from the hip end.
When you are ready to roast it, trim any excess fat. Make many slits all over the lamb and insert a sliver of garlic and one or two pieces of anchovies in each incision. Finely chop the rosemary and thyme, and mix the herbs with olive oil in a small bowl. Rub the lamb with 2 tablespoons of olive oil, and the herb mixture.

Preheat oven to 425 degrees F.

Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees F. and cook for 40 to 45 minutes for medium rare lamb. The temperature on an instant-read thermometer should register 140 degrees F.

Remove lamb to a warmed platter, and turn off the oven. Cover meat with aluminum foil and set it in the oven to keep warm while you prepare the sauce. On top of the stove, degrease the roasting pan, place garlic, and deglaze with red wine and water, scraping the bottom well to loosen any brown bits or caramelized juices. Cook the wine over a high flame to reduce it by about half. Add the parsley leaves, boil a minute and process with a hand blender. Add sea salt and pepper to taste.

Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.