Salt-baked leg of lamb from Zahav: A World of Israeli Cooking (page 312) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dskamin on November 23, 2017

    This recipe notes at the end that there should be natural juices to use as a sauce. Didn't have any juices, and the salt in the roasting pan soaks up any juices emitted during roasting. beautiful spicing here.

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