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
$6.69
Ingredients
Servings
6
3.3 lb
Leg of Lamb
3/4 cup
10
Anchovy Fillets
15
10 sprigs
5
1 head
2 cups
Dry White Wine
3 Tbsp
Balsamic Vinegar
to taste
to taste
Nutrition Per Serving
VIEW ALL
Calories
908
Fat
66.6 g
Protein
49.8 g
Carbs
13.4 g
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/