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Ingredients (13)
FOR THE LEG Of LAMB
2.00 kg | lamb — butterflied |
2.00 | fresh rosemary |
2.00 | garlic — cloves, thinly sliced |
30.00 ml | fresh chillies — 573 |
15.00 ml | soy sauce |
sea salt and freshly ground black pepper |
HERB SAUCE
2.00 | anchovy fillets — finely chopped |
30.00 ml | capers — finely chopped |
5.00 ml | mustard — prepared |
10.00 ml | vinegar — white wine |
2.00 | garlic — cloves, crushed |
90.00 ml | fresh mixed herbs — parsley, chives and rosemary, chopped |
100.00 ml | fresh chillies — 573 |
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