Hearth-roasted leg of Dingle Peninsula lamb with foraged herb pesto from Dingle Dinners: From the Chefs of Ireland's #1 Foodie Town (page 54) by Trevis Gleason

  • rapeseed oil
  • garlic
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for at least 24 hours, and up to 4 days. Can substitute garlic chives for wild garlic.

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Accompaniments: Sweet potato and three-mustard colcannon; Butter-toasted quinoa with petits pois; Green salad with apples, avocado and lemon mustard dressing

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

    Allow to marinate for at least 24 hours, and up to 4 days. Can substitute garlic chives for wild garlic.

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