Roast leg of lamb with garlic & watercress butter - Good Food Middle East
Season a leg of lamb with our watercress and garlic butter for a new take on spring lamb. Parmesan breadcrumbs also add a lovely crunch and depth of flavour
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Ingredients
- 2kg bone-in leg of lamb
- 100g watercress
- 3 large garlic cloves, crushed
- 4 anchovy fillets in oil, drained and finely chopped
- 70g unsalted butter, softened
- 3 rosemary sprigs
- 100g sourdough bread, torn
- ½ tbsp olive oil
- 30g finely grated parmesan
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