Jamie Cooks Italy
By Jamie Oliver
About the recipe
This is a wonderful way to flavour and enjoy a leg of lamb. In the picture you’ll see I cooked two the old-fashioned way over fire, and of course you’re welcome to do the same if you can, but I’ve written this recipe for roasting in a standard oven. Get some lovely local lamb from your butcher and get them to bone it, too.
Recipe From
150g stale rustic bread
50ml Prosecco
olive oil
1 lemon
4 cloves of garlic
1 dried red chilli
1 bunch of fresh mint (30g)
4 anchovy fillets in oil, from sustainable sources
1 tablespoon baby capers in brine
1 large butterflied leg of higher-welfare lamb, boned but shank bone left in (2.5kg)
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