Grilled leg of lamb (Cordero a la parrilla) from The New Spanish: Bites, Feasts, and Drinks (page 131) by Jonah Miller and Nate Adler

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

Accompaniments: Asparagus with almonds and Roncal (Espárragos con almendras y queso); Charred spring onions with romesco sauce (Calçots con romesco); Romesco sauce

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

  • Eat Your Books

    Must marinate 12-24 hours.

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