Leg of Lamb with Potatoes and Pistou

Tie lamb with kitchen string. Peel and press garlic through a garlic press. Mix garlic, herbs, and salt and pepper to taste with oil. Brush mixture onto lamb, cover and marinate overnight.

For the pistou: Peel and press garlic through a garlic press. Rinse basil, shake dry, strip leaves from stems and puree with garlic and oil. Stir in Parmesan and season to taste. Cover and refrigerate.

Peel, rinse and cut potatoes into eighths. Drain meat and reserve marinade. Season meat with salt and pepper and cook in a pan on all sides. Place lamb on a drip pan over a baking sheet. Scatter potatoes around the roast and season with salt and pepper. Drizzle with marinade and place rosemary on potatoes. Bake on the center rack of an oven preheated to 180°C (approximately 350°F), about 60 minutes. Occasionally, turn potatoes during baking time. 

Boil anisette in a pot until reduced by half. Rinse and halve tomatoes. Stir tomatoes into potatoes 15 minutes before the end of the baking time. Baste lamb with reduced anisette.