Spatchcocked Lamb with Anchovy and Herb Paste | Recipe | Simply Beef & Lamb
Spatchcocked Lamb with Anchovy and Herb Paste
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Ingredients
- 1.8kg lean lamb leg joint, boned (ask your butcher or meat counter to do this for you)
- 12 anchovy fillets, drained
- 2 large handfuls flat-leaf parsley, roughly chopped
- 4 garlic cloves, peeled and crushed
- 2 tablespoons balsamic or red wine vinegar
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