Rosé Marinated Grilled Leg of Lamb with Walnut Salsa Fresca

Ingredients

• 1 cup rosé wine (such as Commanderie de Peyrassol Cuvée des Commandeurs)
• 1 tablespoon kosher salt
• 1 cup fresh rosemary leaves (about 1 ounce) (from 2 bunches), plus rosemary sprigs, for garnish
• 2 garlic heads, cloves separated and peeled (about 3/4 cup)
• ½ cup extra-virgin olive oil
• 1 ½ teaspoons black pepper
• 1 (6- to 7-pound) bone-in leg of lamb with shank attached, trimmed
• 1 (2-ounce) can anchovy fillets in oil (such as Cento), drained
• 2 cups walnuts, toasted and finely chopped (about 1 3/4 cups
• 1 (2-ounce) can anchovy fillets in oil (such as Cento), drained and finely chopped
• 2 teaspoons grated lemon zest (from 1 lemon)
• 1 teaspoon finely chopped fresh rosemary
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup extra-virgin olive oil

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