Method

• 1.
  To make the herb marinade, place the parsley, rosemary, garlic, anchovy, lemon juice and oil in a food processor and whiz until smooth. Rub half the marinade over the lamb and reserve the remainder for serving. Set lamb aside for at least 30 minutes to marinate and reach room temperature.

• 2.
  Meanwhile, heat a barbecue or chargrill pan to high heat. Cook the lamb fat-side down for 8-10 minutes until golden brown, then turn and cook for a further 8-10 minutes until golden brown.
• 3.
  Reduce heat to medium-low and cook, covered (use aluminium foil if using a chargrill pan), for 15 minutes for medium or until cooked to your liking. Remove lamb from heat, cover loosely with foil and rest for 10 minutes, then slice against the grain into 2cm-thick slices.
• 4.
  Serve with reserved herb marinade and extra parsley leaves.