Photo: Emiliano Vittoriosi
Roasted salt marsh lamb leg, crispy artichokes, anchovy and wild garlic pesto
20 ingredients
1 hr
Serves 4-6
openrecipes
Salt marsh lamb has a distinctive flavour and is especially tender, but regular lamb would also work well.
Estimated Nutrition (whole recipe, rough)
740
Calories
40g
Protein
61g
Fat
11g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Water | not in our table | 0 |
| Rapeseed Oil | 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
- 2kg/4lb 8oz lamb leg (on the bone), skin intact and scored
- 4 garlic
- 1 tsp dried chilli
- 4 salted anchovies
- 4 mint
- and pepper salt
- 1 lemon
- 250ml/9fl oz extra virgin olive oil
- , for deep-frying sunflower oil
- 8 baby violet artichokesacidulated water
- , for frying olive oil
- 1 small bunch flatleaf parsley
- 2 handfuls wild garlic
- 2 salted anchovies
- 1 tbsp pine nuts
- 20-30g/½-1oz parmesan
- 2 tsp Moscatel vinegar
- 150-200ml/5½-7fl oz rapeseed oil
- and pepper sea salt
- , to taste lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes