Roast Leg of Lamb with Anchovy, Garlic and Rosemary

Name: Roast Leg of Lamb with Anchovy, Garlic and Rosemary
Ingredients: black pepper; 75 g/3 oz butter, softened; 4 large garlic cloves, peeled and sliced lengthways into 3; a small bunch of rosemary; two 50-g/2-oz tins anchovies; 1.8-kg/4-lb leg of lamb; a bunch of watercress, to garnish; ½ bottle white wine; juice of 1 lemon

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                      

Ingredients

   
 

Method

                                                     