Ingredients
- 4-pound leg of lamb
- 2 two-ounce cans anchovies
- 1 small bunch rosemary
- 4 large garlic cloves, peeled and sliced lengthways into 3 pieces
- 6 tablespoons butter, softened
- Black pepper
- 1/2 750-ml bottle white wine
- Juice of 1 lemon
- 1 bunch watercress, to garnish
Description
Serious Eats
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