Cook the Book: Roast Leg of Lamb with Anchovy Garlic and Rosemary

Ingredients

• 4-pound leg of lamb
• 2 two-ounce cans anchovies
• 1 small bunch rosemary
• 4 large garlic cloves, peeled and sliced lengthways into 3 pieces
• 6 tablespoons butter, softened
• Black pepper
• 1/2 750-ml bottle white wine
• Juice of 1 lemon
• 1 bunch watercress, to garnish

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