Rolled leg of lamb with anchovy parsley and lemon
Ingredients
- 2 (4 ½lb) boneless leg of lamb
- 100 g (3 ½oz) fresh breadcrumbs
- 25 g (1oz) anchovies in oil, drained and finely chopped
- 4 garlic cloves, 1 crushed, the rest peeled and halves
- 75 g (3oz) sundried tomatoes, roughly chopped
- Zest and juice 1/2 lemon
- Large bunch parsley, roughly chopped
- 2 large eggs, beaten
- Few sprigs rosemary
- 1 tbsp. olive oil
- 350 mL white wine
- 2 tbsp. plain flour
- 600 mL lamb or chicken stock
Instructions
Rolled leg of lamb with anchovy, parsley and lemon serves 8 original recipe by Good Housekeeping.
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