Lavender-Marinated Leg of Lamb Recipe

Ingredients

  • One 5 ½-pound butterflied leg of lamb, trimmed
  • 4 anchovy fillets, cut crosswise into 24 pieces
  • 2 garlic cloves, each cut into 6 slices and halved lengthwise
  • 2 teaspoons minced rosemary
  • ¼ cup extra-virgin olive oil, plus more for serving
  • ¼ cup dry white wine
  • 1 tablespoon dried lavender (see Note)
  • + 2 more ingredients
    • Salt and freshly ground pepper
    • Lemon wedges, for serving

Using a small, sharp knife, make 24 incisions all over the lamb. Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary. In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender. Add the lamb and coat well. Cover and refrigerate overnight. Light ...

View full recipe at SpringPad

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