Boning a leg of lamb may look a bit daunting but if you go slowly it isn't that difficult. This is a great way to cook a whole leg of lamb. If you have a barbecue it will taste even better. Green beans are perfect with the lamb and the addition of the anchovies make it very tasty. Have a great weekend!
1 leg of lamb
500g of green beans
2 cloves of garlic
1 tin of anchovies in oil
2 sprigs of rosemary
1 head of garlic
Salsa Verde -
2 cups of flat leaf parsley
1 cup of wild rocket
1/2 cup of basil
1/4 cup of mint
1/2 clove of garlic crushed with salt
2 anchovy fillets (in oil)
1 tblsp of small capers in vinegar
1 tsp of Dijon mustard
75ml of olive oil
Chop all the herbs as finely as you can then chop the anchovy fillets and capers and mix together with the chopped herbs olive oil and mustard. Check the seasoning and stir in the olive oil.
Trim the leg of lamb by removing all the surface fat then cut along the inside of the bone so you open the meat up and reveal the three natural cushions of meat. Trim these up and marinaded in a bowl with the lemon juice head of garlic that has been cut into two and the rosemary. Leave to marinade for 30 mins.
When the lamb is marinaded season well with salt and pepper and rub over plenty of olive oil. On a hot griddle pan or barbecue cook the lamb for three-four mins per side so you have a lovely charred out side. Leave to rest for three mins.
To cook the green beans top and tail them then put them into boiling salted water and cook until they are tender- drain them in a colander and set to one side.
In a sauce pan fry one clove of garlic with two tblsp of olive oil then add the anchovy fillets and cook until they break up. Add the green beans and stir together and cook gently for five mins. Don't worry if the green beans break up a bit. Check the seasoning but be careful of how much salt you use as the anchovies can be salty.
On a large plate arrange the green beans so they cover the plate then slice the Lamb in nice 1cm slices keeping any juice and place on top of the hot green beans. Drizzle over the salsa verde and serve with a glass of Negroamaro from Puglia.