Himalayan crystal salt & freshly ground black pepperto taste
For The Garlic Sauce
1cupdry red wine
Have your butcher prepare the meat by removing most of the fat and skin from the leg, when you're ready to roast it, trim lamb of any excess fat.
Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision.
Finely chop the rosemary and thyme and mix the herbs with Himalayan crystal salt and pepper in a small bowl.
Rub the lamb with 2 tablespoons of coconut oil and the herb mixture. Let it stand for 1 to 2 hours.
Preheat oven to 425 degrees. Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees and cook for 40 to 45 minutes for medium rare lamb.
Heat 1 tablespoon of coconut oil in a heavy skillet, and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft but not brown! Set aside in a small bowl.
Remove lamb to a warmed platter, and turn off the oven. Cover with an aluminium foil and set it in the oven to keep warm while you prepare the sauce.
On top the stove, put the dry red wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third.
Add the reduced liquid to the garlic cloves. Mash well with a fork, and add Himalayan crystal salt and pepper to taste.
Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.