Lavender Marinated Leg of Lamb
Ingredients
- One 5 1/2-pound butterflied leg of lamb, trimmed
- 4 anchovy fillets, cut crosswise into 24 pieces
- 2 garlic cloves, each cut into 6 slices and halved lengthwise
- 2 teaspoons minced rosemary
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1/4 cup dry white wine
- 1 tablespoon dried lavender (see Note)
- Salt and freshly ground pepper
- Lemon wedges, for serving
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