Leg of lamb stuffed with lemon and many herbs from How to Eat a Peach: Menus, Stories and Places (page 54) by Diana Henry

  • garlic
  • leg of lamb
  • lemons
  • parsley
  • French breakfast radishes
  • rosemary sprigs
  • sea salt flakes
  • thyme sprigs
  • baby waxy 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

  • Eat Your Books

    Requires refrigeration for 24 hours.

  • joneshayley on July 27, 2019

    As promised, the marinade seeps into and flavours every inch of meat. This will be my go to recipe for lamb. I cooked mine more than Diana suggested, and next time will be more bold and go for the pinker lamb as she suggests.

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