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


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

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
Directions:
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