Roast Lamb with Anchovy & Rosemary Recipe | Russell Norman, Venice
A deliciously succulent roast lamb recipe from Russell Norman's cookbook 'Venice: Four Seasons of Home Cooking', enriched with the classic Italian flavours of anchovy, rosemary and garlic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 2kg lamb leg
- 2 cloves of garlic, peeled
- a large handful of rosemary, stalks removed
- freshly ground black pepper
- flaky sea salt
- 2 small tins of anchovy fillets in olive oil
- a glass of white wine
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