Gigot d’Agneau à l’Aillade

Name: Gigot d’Agneau à l’Aillade
Yield: For 6 People
Cuisine: France
Ingredients: 12 anchovy fillets, chopped; 3 tablespoons olive oil; 1 teaspoon rosemary; 1 teaspoon thyme; 1 5-pound leg of lamb; 6 garlic cloves, slivered; 2 tablespoons chopped parsley or mint; 2 tablespoons chopped parsley or mint; salt; freshly ground black pepper; 12 garlic cloves, peeled; ½ cup dry white wine