Anchovy-Buttered Easter Lamb Recipe Link:

http://mobile.nytimes.com/2015/03/25/dining/the-roast-lamb-for-your-easter-feast.html?referrer=

Anchovy Butter Recipe:

For one 7 pound lamb roast (leg), or 7 pounds of USDA Organic Aged Buffalo Steaks:

2 cups of roasted garlic cloves, peeled, trimmed, and pureed

2 cups finely-minced red shallots

2 cups cleaned, freshly pureed, rosemary (fresh, organic, stemless)

2 cups organic, dried lavender buds

4 cups organic rice bran oil, butter substitute, melted

1/4 cup pureed anchovies

2 cups pesto

1/4 cup olive tapanade, pureed

Pre-marinate leg of lamb with meat tenderizers, e.g. papain, and bromelain dissolved in a red wine solution, refrigerated, in an airtight container for 24 hours. I recommend the American Merlot by Holy Abbey Winery, in Canon City, Colorado. I like pureed onions, and fennel bulb mixed into the marinade with a handful of organic, dried herbes de provence.

Wine Pairing:

Try to look for an organic merlot with at least two years in new, French oak barrels, with notes of chocolate, and leather.

Here's a more reasonably-priced substitute, and it makes a wonderful hostess gift for Easter. The Holy Abbey Winery can box and ship it for you, along with their wineglasses, also:

http://abbeywinery.com/product/2011-american-merlot/