Roast leg of lamb with anchovy, rosemary, garlic, and piment d'Espelette from All About Roasting: A New Approach to a Classic Art (page 142) by Molly Stevens

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Accompaniments: Tomato-fennel vinaigrette for roast leg of lamb

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

  • smtucker on January 02, 2015

    NYEve 2014: This was terrific! Omitted the anchovies, subbing a bit more salt. Boneless roast so created a paste to rub inside, rolled and tied, rubbed rest of the paste on the outside. Used Vermouth for white wine. Pan droppings made into a light gravy. Excellent.

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