Recipes on a Budget

"Affordable Recipes for All"

Roast Leg of Lamb with Grilled Summer Bens and Anchovy-Parsley Butter


1 ea (6-1/2-lb) bone in leg of lamb, well-trimmed
11 ea anchovy fillets; 8 halved, 3 whole
7 ea garlic cloves; 4 quartered, 3 whole
10-1/2 Tbsp olive oil, divided, plus additional (for brushing lamb)
1-1/2 cups (lightly packed) fresh Italian parsley leaves
2-1/4 tsp finely grated lemon peel
6 Tbsp (3/4 stick) unsalted butter, room temperature
    coarse kosher salt
2-1/2 lbs summer beans (such as green, purple, and yellow wax beans)
1-1/2 Tbsp fresh lemon juice


Using small sharp knife, make sixteen 1-inch-deep slits all over lamb.  Push 1/2 anchovy and 1 garlic quarter into each slit.  Place lamb on small rack in center of large rimmed baking sheet.  Brush lamb with olive oil.  Cover with plastic wrap; chill overnight.

Combine parsley, 3 whole anchovies, 3 whole garlic cloves, and lemon peel in processor.  Add 6 tablespoons olive oil, blend to coarse paste.  Add butter; blend until smooth.  Season butter with coarse salt and freshly ground pepper.  Transfer anchovy-parsley butter to small bowl.  DO AHEAD:  Can be made 1 day ahead.  Cover; chill.  Bring to room temperature before using.

Preheat oven to 450 degrees Fahrenheit.  Roast lamb uncovered 30 minutes.  Reduce heat to 350 degrees Fahrenheit.  Roast lamb until thermometer inserted in thickest part registers 135 degrees Fahrenheit to 140 degrees Fahrenheit, about 1 hour longer.  Let lamb rest 30 to 45 minutes.

Meanwhile, prepare barbecue (medium-high heat).  Combine beans and 3 tablespoons oil in large bowl; sprinkle with coarse salt and pepper and toss to coat.

Place grill basket on barbecue.  Spread out beans in basket (reserve bowl).  Grill beans until slightly charred, tossing often, 15 to 18 minutes.  Return beans to reserved bowl.  Toss with 1-1/2 tablespoons oil and 1-1/2 tablespoons lemon juice.  Season with coarse salt and pepper.

Transfer lamb to platter.  Serve with grilled beans and anchovy-parsley butter.



Share this post :


12/02/2011 - Posted by | Lamb

1 Comment »

  1. 1. Roast leg of lamb, baby carrots, sprouts, mash potatoes and onion gravy.

    2. Grilled fresh fish ( made on grill), grilled tomatoes, with wild rice and a plate of salad.

    3 Whole roasted chicken stuffed with corn bread stuffing, roast potatoes and garden peas with a mushroom gravy.

    Comment by birthday parties san francisco | 02/21/2012

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: