Name: Leg of Lamb with Roasted Carrots and Anchoiade Sauce
Ingredients: 9 lb. Leg of lamb, bone-in; 4 sprigs fresh rosemary. Leaves removed and chopped; 2-3 ea. lemons, juiced and zest reserved; ½ Cup extra virgin olive oil; 8-10 brown anchovies, rinsed; 4 garlic cloves; 8-10 large carrots, peeled and left whole; salt; pepper