Chargrilled Leg of Lamb with Vignole of Artichokes, Peas, Broad Beans and Prosciutto
Available for delivery throughout mainland UK
We have boned and ‘butterflied’ half a leg of young lamb, and marinated it in rosemary, lemon zest, garlic and black pepper to serve with Vignole, a Roman vegetable stew of peas, artichokes, broad beans and prosciutto.
- Serves 2; Half leg of lamb approx. 700g, Vignole approx 500g