Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter

Name: Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter
Prep time: 1 minutes
Total time: 13 hours
Yield: 8 to 10 Servings
Ingredients: 1 6 3/4-pound bone-in leg of lamb, well trimmed; 11 anchovy fillets; 8 halved, 3 whole; 7 garlic cloves; 4 quartered, 3 whole; 10 1/2 tablespoons olive oil, divided, plus additional (for brushing lamb); 1 1/2 cups (lightly packed) fresh Italian parsley leaves; 2 1/4 teaspoons finely grated lemon peel; 6 tablespoons (3/4 stick) unsalted butter, room temperature; Coarse kosher salt; 2 1/2 pounds summer beans (such as green, purple, and yellow wax beans); 1 1/2 tablespoons fresh lemon juice

By Buttermilk Channel Brooklyn New YorkPhotography by Jos Picayo

August 4, 2010

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Jos Picayo

Recipe notes