Herb-crusted lamb with roast potatoes from The New Basics Cookbook (page 567) by Julee Rosso and Sheila Lukins

  • ground coriander
  • rosemary
  • lamb legs
  • dried thyme
  • dried rosemary
  • red new potatoes

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

  • Bloominanglophile on September 15, 2013

    Looking at a recipe you made notes on can definitely take you back. I made this in 1998 while we were living in Iceland (lamb aplenty there!) for a new family that we were sponsoring. My first experience cooking lamb, and for Easter, and it turned out quite well for this novice cook!

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