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Roasted Salt Marsh Lamb Leg, Crispy Artichokes, Anchovy and Wild Garlic Pesto

Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.

LambMain CoursePestoRoastArtichokes
Estimated Nutrition
Calories
1964.1
kcal / serving
7856.4 kcal total
Carbs
6.2g
per serving
24.8 g total
Fat
173.1g
per serving
692.5 g total
Protein
94.6g
per serving
378.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Moscatel Vinegar
Dairy
20
g
Parmesan
grated
Fruits
1
piece
Lemon
zest and juice
Meat
2
kg
Lamb Leg
on the bone, skin intact and scored
NutsSeeds
4
clove
Garlic
finely chopped
1
tsp
Chilli Flakes
dried
4
sprig
Mint
leaves and stalks chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
1
bunch
Flat leaf Parsley
washed and dried
1
tbsp
Pine Nuts
toasted
OilsFats
250
ml
Extra Virgin Olive Oil
1
ml
Sunflower Oil
for deep-frying
150
ml
Rapeseed Oil
Seafood
4
piece
Anchovies
salted, finely chopped
2
piece
Anchovies
salted, for pesto
Vegetables
1
piece
Green Chilli
deseeded and finely chopped
8
piece
Artichokes
baby violet, trimmed, kept in acidulated water
2
handful
Wild Garlic
leaves, washed and dried

Method

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