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Simon Hopkinson's Roast Leg of Lamb with Anchovy, Garlic and Rosemary
Ingredients
  • leg of lamb 1.8 kg
  • garlic 4 large cloves, peeled and sliced lengthways into 3
  • anchovies 2 x 50g tins
  • rosemary a small bunch
  • butter 75g, softened
  • subheading: black pepper:
  • white wine ½ bottle
  • lemon juice of 1
  • watercress a bunch, to garnish
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