Leg of lamb roasted with a family of onions from The Cook and the Gardener: A Year of Recipes and Writings for the French Countryside by Amanda Hesser

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

Accompaniments: White wine risotto with softened beet greens and chard; Celery root with wild thyme; Wilted mustard greens with shallots and sherry vinegar; First brussels sprouts glazed with walnut oil and red wine; Horseradish mashed potatoes; Celery root gratin; Red cabbage confit; Warm white beans in crème fraîche with winter herbs; Spiced Brussels sprouts with apples

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.

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