Herb-Stuffed Leg of Lamb with Watercress and Anchovy Sauce from Do-Ahead Christmas - Cooking by the
Herb-stuffed leg of lamb with tangy anchovy sauce, perfect for New Year's Eve. Prep up to 3 days ahead for effortless holiday entertaining.
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Ingredients
- 1 ¾ ounces parsley leaves (the odd stalk is fine)
- ½ ounce mint leaves [about 10]
- 2 tablespoons rosemary needles, roughly chopped
- 2 garlic cloves, roughly chopped
- 4 tablespoons olive oil
- 1 boned leg of lamb, about 4 ½ pounds
- Salt
- pepper
- 7 ounces watercress
- 1 ounce parsley
- 1 ¾ ounces canned anchovies
- 7 tablespoons unsalted butter
- Juice of ½ lemon
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