Roasted leg of lamb with basil, pecorino, garlic & wine from From the Oven to the Table: Simple Dishes That Look After Themselves (page 170) by Diana Henry

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Notes about this recipe

  • jenburkholder on July 22, 2024

    This recipe calls for a bone in leg, and I had a boneless one. So I riffed on it by using the paste spread over the butterflied leg then tying it up. I didn't roast using her method, but instead the slow roast method of Kenji's via Serious Eats (275 to temp, then rest, then 500 for 10 minutes). It was very tasty, surprisingly hard to identify the basil/pecorino/garlic specifically but all melded beautifully. Because I was roasting low I didn't add the veg until I pulled the lamb to rest, so they may have had less lamb flavor on them but still quite tasty. Would recommend!

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