Lamb is a traditional Easter dish in some countries. If you do not have a grill, lamb is almost as delicious roasted in the oven; use the pan juices to make a sauce or gravy. Marinate the lamb at least overnight; two days is better. For a shiny glaze, and more flavour, baste with the marinade while it is cooking. 1 2.5 kg leg of lamb 4 cloves garlic, slivered 2 anchovies in oil, cut in small pieces (optional) 1 branch fresh rosemary .25 cup olive oil 1 cup good-quality red wine Salt and freshly ground pepper With a sharp knife, make deep cuts all over the surface of the lamb and put a sliver of garlic, a piece of anchovy and a small sprig of rosemary in each slit. Salt and pepper, then rub all over with the olive oil and wine. Let it soak in the marinade for at least one day, turning occasionally. In a covered grill, barbecue the lamb over hot coals, until a meat thermometer inserted into the thickest part reaches 60 degrees Celsius for medium-rare. Alternatively, roast in a pre-heated 180-degree oven for 1.5 hours, or until cooked to your liking. Let rest for 15 minutes.