Roast Leg of Lamb with Anchovy, Garlic, and Rosemary Recipe | Cook the Book

Serves: 6 Save

Ingredients (9)

  • 4-pound leg of lamb
  • 2 two-ounce cans anchovies
  • 1 small bunch rosemary
  • 4 large garlic cloves, peeled and sliced lengthways into 3 pieces
  • 6 tablespoons butter, softened
  • Black pepper
  • 1/2 750-ml bottle white wine
  • Juice of 1 lemon
  • 1 bunch watercress, to garnish

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