This is my favorite way to cook leg of lamb, if you don't like them, you can make it without anchovies, but I recommend you try it.

Preheat oven to 450 degrees

5-pound leg of lamb, fell removed (skin often found on lamb, leave thin coating of fat underneath)
8 garlic cloves
8 flat anchovy fillets cut into pieces
1/2 lemon
1 tsp. salt
1 tsp. pepper
1 t. Dijon mustard
1 bunch of fresh mint
3 tablespoons flour

Combine chicken stock, water or milk with pan juices to make 2 cups. Peeled potatoes quartered are optional. Potatoes can be peeled and cut into quarters and cooked in drippings along with the roast if desired.

Pat dry leg and rub lemon, then mustard over entire surface of the roast.

Mix salt and pepper together and pat into mustard/lemon coating. With a sharp knife cut garlic cloves into slivers, thick enough to push into slits in roast. Drain anchovies and pat dry. Cut anchovy fillets into two pieces each. With a very sharp knife, put 1 inch deep slits about 2 inches apart evenly over surface of roast. Insert garlic sliver in first slit alternating garlic and anchovies until all slits are filled. If there is leftover garlic and/or anchovies, place in small jar and cover with olive oil for future use. Store in refrigerator for up to two months.

Place cleaned fresh mint, with stems removed, on rack, topped with meat in a roasting pan and place in oven. Immediately after putting meat in 450 degrees oven lower temperature to 350 degrees. Roast 30 minutes to the pound for well done or until internal temperature is 175 degrees to 180 degrees. For slightly rare internal temperature should be 160 degrees to 170 degrees. Do not cover or baste.

Remove meat from pan and place it in warm oven while preparing gravy. Save roasted mint to be pureed later. Remove as much fat as possible from surface of drippings saving 3 tablespoons to return to roasting pan to absorb the flour. Pour off remaining juices and set aside to add later. Return 3 tablespoons fat to roasting pan and warm over medium heat. Add 3 T. flour a little at a time, stirring with a whisk until the flour is, lump free, thickened and well combined to a paste like consistency. Puree roasted mint and add along with liquid to gravy. Slowly add remaining juices and warmed chicken stock, milk or water to make 2 cups, stirring constantly until gravy is thickened and flour is cooked. Add salt and pepper to taste. Remove from pan and serve in gravy boat.