Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/ryan-angulo
This homey spot, which gets its name from the tidal strait that runs between Brooklyn and Governors Island, is a neighborhood favorite. Locals crowd around the butcher-block bar and take a seat at the communal table cr
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
- Special equipment: Grill basket for barbecue
Instructions
- Using small sharp knife, make sixteen 1-inch-deep slits all over lamb. Push 1/2 anchovy and 1 garlic quarter into each slit. Place lamb on small rack in center of large rimmed baking sheet. Brush lamb with olive oil. Cover with plastic wrap; chill overnight.
- Combine parsley, 3 whole anchovies, 3 whole garlic cloves, and lemon peel in processor. Add 6 tablespoons olive oil; blend to coarse paste. Add butter; blend until smooth. Season butter with coarse salt and freshly ground pepper. Transfer anchovy-parsley butter to small bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
- Preheat oven to 450 °F. Roast lamb uncovered 30 minutes. Reduce heat to 325 °F. Roast lamb until thermometer inserted into thickest part registers 135 °F to 140 °F, about 1 hour longer. Let lamb rest 30 to 45 minutes.
- Meanwhile, prepare barbecue (medium-high heat). Combine beans and 3 tablespoons oil in large bowl; sprinkle with coarse salt and pepper and toss to coat.
- Place grill basket on barbecue. Spread out beans in basket (reserve bowl). Grill beans until slightly charred, tossing often, 15 to 18 minutes. Return beans to reserved bowl. Toss with 1 1/2 tablespoons oil and 1 1/2 tablespoons lemon juice. Season with coarse salt and pepper.
- Transfer lamb to platter. Serve with grilled beans and anchovy-parsley butter.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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