Leg of Lamb Nicoise

Don’t let the anchovy paste throw you. Once it gets blitzed with garlic, parsley, rosemary, thyme, and a thread of olive oil, it disappears into a savory, herbal slurry that flavors the lamb from the outside in. The slashes cut into the meat aren’t just for laying it flat under the broiler; they let the marinade penetrate deep, so every bite carries those Provencal Nicoise notes.

An overnight marinade is the difference-maker. The anchovy and vinegar tenderize the lamb at the surface while the herbs perfume the interior. Then it’s just 12 minutes a side under a screaming-hot broiler (or the grill, if you’ve got one fired up) and a 10-minute rest before slicing thin against the grain.

Pro Tips

• Score the lamb leg in several places along thicker sections so it lies as flat as possible. Even thickness means even cooking, which is the whole game with broiled lamb.
• Bring the marinated lamb to room temperature for at least 30 minutes before broiling. Cold meat from the fridge cooks unevenly and the outside burns before the center reaches medium-rare.
• Use the highest broiler setting and keep the meat 4 inches from the element. Anything farther and you’ll end up steaming instead of charring.
• Rest the lamb tented loosely for the full 10 minutes before slicing. Cutting too soon dumps all the juices on the cutting board.

Variations

• Add a tablespoon of capers or chopped Kalamata olives to the marinade for a fuller Nicoise effect.
• Swap fresh herbs (1 tablespoon each of fresh rosemary and thyme) for the dried for an even brighter Provencal aroma.
• Serve sliced atop a salad of arugula, cherry tomatoes, and shaved pecorino for a warm-meat Mediterranean main.