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.



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12/02/2011 Posted by | Lamb | 1 Comment

Barbecued Lamb On Skewers

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2 lbs Stewing Lamb, cut into 1-1/2” cubes
1/2 tsp cayenne pepper
4 Tbsp Fresh lemon juice
1/4 tsp salt
3 ea cloves garlic, minced
1 pinch sugar
1 Tbsp hot chili oil (or 1 Tbsp salad oil


Combine all ingredients and marinate Lamb cubes for 2 hours in covered bowl.  Drain Lamb, reserving marinade for basting during barbecuing.  Skewer Lamb; you should have enough for two skewers per serving.  Barbecue until browned, but still juicy.  Overcooking will dull the flavors.  Serve with nang (Moslem bread) or shao bing (baked sesame rolls).


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09/02/2011 Posted by | Lamb | Leave a comment

Lamb Roulade

Donated by:  Larry Luke

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3 lb boned leg of lamb
1 pkg fresh spinach
1 cup Pernod
1 tsp rosemary
1 tsp thyme
    garlic oil
1 cup drippings
1 tbsp butter
3 tbsp flour
    Pernod, to taste


Wash and stem spinach.  Place in covered container with Pernod.  Refrigerate at least 2 hours, shaking occasionally.

Unroll lamb and flatten with meat mallet to a uniform thickness.  Place spinach evenly over lamb, covering all but 2” of the outside end.  Roll like a jelly roll and tie securely with a string.

Sprinkle lamb well with garlic, oil, rosemary, and thyme.  Rub in well.

Place rack over baking dish/pan with water covering the bottom of the baking dish.  Place in a preheated 500 degree oven.  After 15 minutes reduce the oven to 300 degrees.

Baste with drippings every 15-20 minutes after the first hour of roasting.  Roast until desired doneness.

05/23/2010 Posted by | Lamb | 8 Comments