Lamb and roast pepper salad with garlic and anchovy cream from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 37) by Diana Henry

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Notes about this recipe

  • mirandaw on January 04, 2018

    Just made this lamb and roast pepper salad from Diana Henry's book Plenty for a summer lunch with my in-laws. It was yummy. I was initially worried that the anchovy cream was too salty, and I did add quite a bit of lemon juice to it. But once it was spread over the salad - it had just the perfect tang to it. Looked really nice and fed 4 for lunch comfortably with salad (below) and fresh bread. I marinated and barbequed a small boneless leg of lamb for the meat part - so it wasn't exactly leftovers. I accompanied it with "Courgettes with ricotta, mint and basil" salad from Diana Henry's Cook Simple (except I used feta in place of the ricotta). It was a pretty good lunch - if I say so myself!

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