1. Heat oven to 425 degrees. Season lamb generously with
salt and pepper, and place
in a roasting pan just large enough to fit lamb. Roast, turning lamb every 15 minutes, until
a thermometer inserted into center reads 130 degrees, about 1 1/4 hours. Place lamb on a
cutting board, reserving juices in pan, and allow to rest for 20 minutes.
2. While lamb rests, combine the basil, mint, parsley,
anchovies and capers in a food
processor. With motor running, slowly pour in oil until a dense, green-flecked sauce
forms. Season to taste with salt and pepper.
3. To serve, slice lamb and arrange on platter. Pour some
pan juices on top. Serve,
passing basil-anchovy sauce separately. Yield: 6 servings.