A Grand Leg Of Lamb - cooking recipe

Ingredients

5 to 6 lb. leg of lamb, boned
3/4 c. fresh breadcrumbs
1/4 c. melted butter
1/2 tsp. grated lemon rind
1/4 tsp. marjoram
1/4 tsp. thyme
pinch of nutmeg
1 Tbsp. capers
3 to 5 anchovies
salt and pepper
1/2 c. white wine
4 hard-boiled eggs, quartered
8 grilled link sausages
watercress and toast points for garnish

Preparation

Dry leg of lamb and spread out, fat side down on a flat surface.
Combine breadcrumbs, melted butter, lemon rind, herbs, nutmeg, capers and 2 or 3 anchovies; toss until well blended. Spread stuffing over lamb, roll up and tie securely with string. Place lamb in a shallow roasting pan, pour wine over it, sprinkle with salt and pepper and roast in a 400\u00b0 oven for 20 minutes. Reduce heat to 325\u00b0 and roast from 1 1/2 to 2 hours (depending on whether you prefer lamb slightly pink or well done), basting every 20 minutes with juices that collect in the pan.
When lamb is cooked to taste, remove to a heated platter and let stand for 20 minutes.
Meanwhile, skim as much fat as possible from pan juices. Place pan over moderate heat and stir to smooth out juices; add water or more wine if more sauce is needed.
Add 1 or 2 chopped anchovies, stir and taste to see if salt or pepper is needed. Garnish the lamb with watercress, toast points, eggs and sausages. Serve sauce in a small heated bowl.