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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

AT HOME PREPARATION:
PREHEAT A GRILL TO HIGH. REMOVE THE MEAT FROM THE MARINADE AND PAT DRY. SEASON WITH SALT. CAREFULLY PLACE THE MEAT ON THE GRILL AND BROWN ON BOTH SIDES. LOWER THE HEAT AND CONTINUE TO GRILL, TURNING ONCE. ALLOW 7 MINUTES PER SIDE, MORE FOR WELL-DONE. REST THE LAMB IN A DRIZZLE OF EXTRA VIRGIN OLIVE OIL, AND MEANWHILE, GENTLY WARM THE VIGNOLE IN A SAUCEPAN OVER MEDIUM HEAT. 

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