Photo: Emiliano Vittoriosi
Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter
11 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
742
Calories
55g
Protein
56g
Fat
5g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Yellow Wax Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 6 3/4-pound bone-in leg of lamb, well trimmed
- 11 anchovy fillets; 8 halved, 3 whole
- 7 garlic cloves; 4 quartered, 3 whole
- 10 1/2 tablespoons olive oil, divided, plus additional (for brushing lamb)
- 1 1/2 cups (lightly packed) fresh Italian parsley leaves
- 2 1/4 teaspoons finely grated lemon peel
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- Coarse kosher salt
- 2 1/2 pounds summer beans (such as green, purple, and yellow wax beans)
- 1 1/2 tablespoons fresh lemon juice
- Special equipment: Grill basket for barbecue
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes