Tomato-fennel vinaigrette for roast leg of lamb from All About Roasting: A New Approach to a Classic Art (page 144) by Molly Stevens

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

Accompaniments: Basic roast bone-in leg of lamb; Roast leg of lamb with anchovy, rosemary, garlic, and piment d'Espelette

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

    See recipe for variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.