Roast Leg Of Lamb With Grilled Summer Beans And Anchovy-Parsley Butter Recipe

Name: Roast Leg Of Lamb With Grilled Summer Beans And Anchovy-Parsley Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Grill basket for barbecue

Servings: persons

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
Grill basket for barbecue

1
Using small sharp knife, make sixteen 1-inch-deep slits all over lamb. Push 1/2 anchovy and 1 garlic quarter into each slit. Place lamb on small rack in center of large rimmed baking sheet. Brush lamb with olive oil. Cover with plastic wrap; chill overnight.
2
Combine parsley, 3 whole anchovies, 3 whole garlic cloves, and lemon peel in processor. Add 6 tablespoons olive oil; blend to coarse paste. Add butter; blend until smooth. Season butter with coarse salt and freshly ground pepper. Transfer anchovy-parsley butter to small bowl. DO AHEAD:
3
Preheat oven to 450u00b0F. Roast lamb uncovered 30 minutes. Reduce heat to 325u00b0F. Roast lamb until thermometer inserted into thickest part registers 135u00b0F to 140u00b0F, about 1 hour longer. Let lamb rest 30 to 45 minutes.
4
Meanwhile, prepare barbecue (medium-high heat). Combine beans and 3 tablespoons oil in large bowl; sprinkle with coarse salt and pepper and toss to coat.
5
Place grill basket on barbecue. Spread out beans in basket (reserve bowl). Grill beans until slightly charred, tossing often, 15 to 18 minutes. Return beans to reserved bowl. Toss with 1 1/2 tablespoons oil and 1 1/2 tablespoons lemon juice. Season with coarse salt and pepper.
6
Transfer lamb to platter. Serve with grilled beans and anchovy-parsley butter.

1228

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Roast Leg Of Lamb With Grilled Summer Beans And Anchovy-Parsley Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Leg Of Lamb With Grilled Summer Beans And Anchovy-Parsley Butter

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