Creamy Potato Soup with Lamb and Lima Beans
Ingredients
- 4 medium garlic cloves, finely chopped
- 4 anchovy fillets, minced
- 1 teaspoon minced rosemary
- 1 teaspoon minced thyme
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- One 5 1/2- to 6-pound boneless saddle of lamb, with side flaps of meat intact
- Sea salt and freshly ground pepper
- 1/4 cup water
- 2 teaspoons aged balsamic vinegar
Instructions
Roasted Saddle of Lamb with Anchovy-Herb Stuffing serves 8 original recipe by Food & Wine.
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