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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
That staple of Sunday lunching gets a Mediterranean makeover with my Greek-style roast lamb. Easily able to forgo my British roots of lamb with mint sauce, this recipe makes use of bold flavours and an enjoyably tactile approach to prepping some of the finest slow food around.
4HRS
Total Time
$6.69
Cost Per Serving
Ingredients
Servings
6
us / metric
![Leg of Lamb](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
3.3 lb
Leg of Lamb
![Anchovy Fillets](https://www.sidechef.com/ingredient/88ceb679-5ba6-4923-82f7-0580e2a093b3.jpeg?d=96x96)
10
Anchovy Fillets
![Dry White Wine](https://www.sidechef.com/ingredient/d9c523ed-d735-4617-9489-2cac0f9f6445.jpeg?d=96x96)
2 cups
Dry White Wine
![Balsamic Vinegar](https://www.sidechef.com/ingredient/92197cf6-a162-4fdb-825b-0abb47635ded.jpeg?d=96x96)
10 tsp
Balsamic Vinegar
Nutrition Per Serving
VIEW ALL
Calories
908
Fat
66.6 g
Protein
49.8 g
Carbs
13.4 g